Is Your Bolognese Sauce Fake or The Real Thing?

Tagliatelle with Ragu alla Bolognese

Will the Real Bolognese Please Stand Up?

All these years and you were thinking that you were having the real thing.  Spag ‘Bol, Pasta Bolognese, Bolognese Sauce, whatever name you want to call it.  So good, so easy to make, so pleasing to the tongue and budget.  Guess what? You were enjoying a fake imitation of pasta bolognese.  Real authentic ragu bolognese tastes nothing like your favorite dish.  In fact, it tastes better.  Original, true-blue ragu bolognese is made with milk.  Or maybe con panna (with cream).  In Bologna, the gastronomic capital of Italy, there are as many variations on the ragù alla bolognese as there are types of pasta.  But all recipes contain either milk or cream.  This ingredient, added “just at the right time” works as a flavor enhancer, to soften the taste and to help the sauce “stick” to the pasta.  And this dish is so linked to Bologna and tradition that the Accademia Italiana della Cucina announced and published the authentic ragù alla bolognese recipe in 1982.

Authentic Bolognese Sauce Was Officially Published in 1982

The Accademia Italiana della Cucina officially published the ragù alla bolognese sauce in 1982 to help promote the real version of the sauce.  But it didn’t work well.  Not well at all because around the world chefs were still making spag ‘bol with their own and very different version.  A different version that they passed off as the real thing.  Little did the worldwide chefs (and tasters) know.  The real thing…it tastes heavenly.

Why does authentic bolognese sauce taste so good?

Long on the tongue, rich and varied tastes, pasta with ragu bolognese is completely delicious.  Why?  Each bite has the soft touch of cream or milk.  The sauce sticking to the tagliatelle or lasagna noodles.  (These two pastas the official noodle you should mix the bolognese sauce with).  Yes, the authentic version is rich and decadent, but that is why you just eat enough to be pleasantly full.  You don’t even have to travel to Bologna to eat it.  Because here is the “skinny” on how to make this famous dish from beautiful Bologna, Italy. Click on the link below, per favore. And start early, it needs to simmer a long time on the stove.

Authentic Bolognese Sauce or Ragù alla Bolognese

If you are interested in the long history of this celebrated sauce, check out this link:  Tagliatelle al ragù alla Bolognese:  the dictionary

For those who are lucky to venture to Bologna, BrightonYourHealth has a series of articles “5 Days and Primi Piatti” on eating in Bologna with names of restaurants and styles of eating. Here are  Day 1 , Day 2 , Day 3, Day 4 and Day 5. Subscribe to our newsletter to get all the updates direct to your inbox.  By subscribing you get free E-report on “10 Simple Ways to Eat Like the French Without Having a Food  Snob Attitude”

Buon Appetito!

 

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  1. Eating All'aperto in Fresh Air Italy: 5 Days and 5 Primi Piatti | BrightonYourHealth - August 13, 2012

    […] The authentic version. […]

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