Spaghetti Bolognese

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This post came about in a funny way. My virtual food blogger sister-friend Linda Duffin, of the impressive blog Mrs. Portly’s Kitchen and I were commenting back and forth one day discussing the cooking of our mothers.

Linda wrote, “And don’t get me started on her spag bol.” Now, Linda is British, and I’ve spent many months-worth of time in the UK, or whatever it’s called now, and I have always tried local specialties in the various countries, whether Cullen Skink, Bedfordshire Clanger or, my favorite – Spotted Dick. But I’d never heard of Spag Bol.

Linda, probably thinking I’m an unsophisticated daftie, explained that spag bol was simply short for Spaghetti Bolognese. Of course.

Which then got me thinking that I’ve never made spaghetti bolognese in all of my years cooking. The cookbook I immediately grabbed, was Giuliani Buglialli’s Buglialli on Pasta, published in 1988.

Buglialli is so strictly Italian, and he’s so familiar with Italy’s regional cooking, that I knew he would be the proper resource. When I call him strict, I’m not kidding. He practically yells at you from the pages of his cookbooks if you dare grab a chunk of Parmesan.

“One should not indiscriminately sprinkle Parmigiano over everything if all dishes are not to melt into an unappealing sameness.”


On his research in studying and documenting authentic Italian recipes: “Arriving at an authentic version of a recipe with a long tradition requires work. The dish as prepared at one regional restaurant or by one family from an area is not necessarily an authentic version of that region’s preparation. It is important to compare many different sources, printed and oral, especially the oldest available ones. But let us not forget that even some Italian grandmothers are poor cooks.”

I find him really entertaining, and I love his passion. And there it was, in the cookbook, Tagliatelle al Ragu alla Bolognese.

“The famous Bolognese ragu is one of several meat sauces and the most popular. Its distinctive features are the sautéing of the meat together with the aromatic chopped vegetables, the omission of garlic, the combination of snipped, chopped, or ground beef and pork, the use of white rather than red wine, and the use of heavy cream.”

Furthermore: “I should like to remind once again that pasta with meat sauce is not automatically alla bolognese. Only those pastas specifically using a Bolognese meat sauce are such; the many employing such sauces from other regions would never be considered alla bolognese.”

I looked online for any recent information on Buglialli, and did find his website, called Buglialli Foods of Italy, and under his cooking courses, held at his farmhouse in Tuscany, none are listed beyond 2015. If he is still alive, it’s estimated that Buglialli is approximately 80 years old. Seems like his date of birth was always kept a secret.

Ragu Alla Bolognese
printable recipe below

1 medium-sized red onion, peeled
1 medium-sized carrot, scraped
1 large stalk celery
3 ounces pancetta, cut into cubes
6 ounces lean boneless beef, in cubes
6 ounces boneless pork, in cubes
4 tablespoons sweet butter
2 tablespoons olive oil
1 pound ripe, fresh tomatoes, chopped
1/2 cup dry white wine
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
3/4 cup lukewarm beef broth
3/4 cup heavy cream

Finely chop the onion, carrot and celery.

Coarsely grind the pancetta, beef, and pork all together in a meat grinder. (I used my food processor.)

Heat the butter and oil in a heavy, flameproof casserole over medium heat. When the oil mixture is warm, add the chopped vegetables and ground meats, and sauté for 10 minutes, stirring every so often with a wooden spoon.

Pass the tomatoes through a food mill, using the disc wth smallest holes, into a glass bowl.

Add the wine to the casserole and let it evaporate for 5 minutes.

Add the tomatoes and simmer for 20 minutes. Season to taste with salt, pepper, and nutmeg.


Then add the broth. Cover the casserole and simmer for 45 minutes, stirring every so often with a wooden spoon.

Add the cream, mix very well, lower the heat, and reduce for 20 minutes; for the last 5 minutes, remove the lid.


Remove the sauce from the heat and let rest until cool, about 1 hour.

Tagliatelle Al Ragu Alla Bolognese, from Bologna

Cook the pasta according to package directions, although Buglialli suggests fresh tagliatelle. (I used pappardelle.)

Place 4 tablespoons of sweet butter in serving bowl; add a little boiling water to melt the butter.

When ready, drain the pasta, transfer to the serving bowl, and mix well with the melted butter.

Pour the sauce all over, mix and serve immediately.

Pass freshly grated Parmigiano cheese at the table.

This ragu is fabulous. If you close your eyes, it’s like you’re eating blended lasagna!

My only regret is not making a quadruple batch of this lucious sauce.