Citizens, Bolognese sauce is a beloved and ethereal recipe – but it is sadly all too often instead a deviant monstrosity oozing up from the darkest shadows of the lowest pit of Hades (aka Olive Garden) to bear final witness that the culinary apocalypse has indeed descended upon us.
Nation – we all deserve better than that!
As such, I present to you my version of the true recipe, which is anything but low calorie (the city of Bologna is known as “Bologna the Fat” in Italy with good reason!).
It hearkens back to the early Middle Ages when spices like nutmeg (worth their literal weight in gold!) were used in Bolognese dishes to show how wealthy the city had become. I offer profound thanks to the Maestro chef Arthur Schwartz for his suggestions that improved the final version of this recipe!
The true “authentic” recipe for ragù (sauce) alla Bolognese is locked in a vault in Bologna – my recipe is based on it, see the orignial here. Honor the true recipe from Italty and serve this only over Tagliatelle pasta – NOT spaghetti.
That said, you can of course serve it over whatever pasta you want, but know that Italians worldwide are making a very rude gesture at you from afar. 😉
This recipe will take all of a Sunday afternoon to make, as it has been made in so many Italian and Italian-American kitchens by nonnas (grandmas) over so many years.
Be honored that you join their ranks as you and your family enjoy this sauce of sauces! 😀 You can buy my preferred brand of tomato for this recipe here. It would be delicious served over pasta as a primi course in an Italian feast, perhaps with a secondi course of veal picatta.
Battle on – The GeneralissimoPrint
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