The bolognese spaghetti does'nt exist

Tagliatelle al ragù... yummy!

Oh no, it don't exist. When you go in an italian restaurant everywhere in the world and read "spaghetti bolognesi" in its menù, you must know this terrible truth.

In fact, spaghetti is the best neapolitan speciality, based on tomato. Don't you believe it? You have to do a reason. Neapolitans and Bolognese will thank you.

So, I must reveal that the Bolognese dish closest to the spaghetti is "Tagliatelle al ragù", that it's original Bolognese noodles.
The noodles are made with egg grain pasta. Their name comes from the verb "cut" or "sliced" because the dough of flour and eggs is flattened with a rolling pin, thus obtaining the leaf, named "sfoglia". Then, the leaf is cut by getting many strips.

Sfoglina with her sfoglia

Then, there is ragù: the traditional bolognese sauce for tagliatelle and lasagne (but this is another story).
For ragù  it means a meat sauce, cooked slowly, on low heat, which however chooses different pieces of cuts and pieces. The preparation of this sauce is easy, it only takes time, care and of course, quality ingredients.

The traditional Emilian recipe has been deposited at the Bologna Chamber of Commerce, but in fact every family has its own recipe and many variants. On two things, however, all agree: the beef pulp of Bolognese ragù must be a mixture of pork and beef and slow cooking.

And good appetite!