How to make spaghetti Bolognese: ingredients and Italian recipe

Pasta is one of the favorite dishes of many people because it is simple and has many combinations. Its preparation can take you only 30 minutes, although if it is a classic pasta, like the one we are going to tell you about today, you might need to look up how to make spaghetti Bolognese.The spaghetti Bolognese is actually a derivative of ragù, an Italian meat-based sauce, and the characteristic of ragù alla Bolognese is that it includes tomato and is prepared with thick pastas, such as tagliatelle, tortellini, or gnocchi, and never with spaghetti, as thicker pastas hold the meat better.Ragù alla bolognese, or Bolognese sauce, is just one of the many ways to prepare a meat sauce, called ragù, in Italy, meaning this is a general term used to indicate any meat sauce simmered for many hours. Each ragù is made up of numerous ingredients, which vary by region, hence “alla Bolognese” means it belongs to the style of the city of Bologna.History, ingredients, and Italian recipeAccording to Livio Cerini, one of the greatest Italian cookbook writers of the 20th century, the base of this appetizing style of preparing meat sauces is owed to the Romans; however, the term ragù comes from the French word ragôuter, a verb that can be translated as to add flavor to something. Ragù dates back to the period of the Roman invasion, as the Gauls reworked the Roman recipe, transforming it into ragù, very similar to the sauces we know today.Initially, ragù sauces were a kind of stew that was eaten as a main dish, but later they began to be eaten spread on toasted bread, and all these early ragù dishes were made without tomatoes, as tomatoes did not arrive in Europe until the 16th century, of course, from the New World and thanks to Hernán Cortés and the conquistadors.It is believed that the birth of the original Ragù alla Bolognese recipe dates back to the late 18th century when Alberto Alvisi, the chef of the Cardinal of Imola, cooked the first authentic tomato-based meat sauce, which was served with a dish of macaroni pasta.By the early 19th century, tomato-based ragù recipes began to appear in some cookbooks from the Emilia-Romagna region. At that time, it was a dish generally reserved for parties or special occasions.It wasn't until 1982 that the official recipe was registered by the Italian Academy of Cuisine at the Chamber of Commerce in Bologna. In it, bacon and milk are among the usual ingredients. But whether you add milk to your Bolognese or not, without tomatoes, we would simply refer to these sauces as ragù. So tomatoes are one of the characteristic ingredients of spaghetti Bolognese.Today, there are many ways to make spaghetti Bolognese, for example, vegan or in the form of lasagna, which one is your favorite?