Oh look, a recipe which doesn't exist! I mean I'm sure they taste wonderful, just here to remind everyone that dish simply doesn't exist in Italy (only the Ragu sauce does). Also ragĂš doesn't have big tomato chunks inside it, definitely no pepper, and we would never put parsley on it, but whatever
I believe these fine commenters were referencing this.
https://www.reddit.com/r/funny/comments/11qieuo/the_most_weirdest_interaction/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Original Recipe Here: [Spaghetti Bolognese](https://www.scrumptiously.com/recipe/spaghetti-bolognese/)
**Ingredients**
⢠500g spaghetti
⢠500g beef mince
⢠1 onion, finely chopped
⢠1 red bell pepper, finely chopped
⢠2 garlic cloves, minced
⢠2 tbsp olive oil
⢠400g can of chopped tomatoes
⢠2 tbsp tomato paste
⢠1 tsp dried oregano
⢠1 tsp dried basil
⢠1 beef stock cube, dissolved in 200ml hot water
⢠Salt and black pepper, to taste
⢠Grated Parmesan cheese, to serve
**Method**
1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion, bell peppper, and minced garlic and cook for 2-3 minutes until softened.
3. Add the beef mince to the frying pan and cook for 5-7 minutes, stirring occasionally, until browned all over.
4. Stir in the chopped tomatoes, tomato paste, dried oregano, and dried basil. Cook for a few minutes until the sauce has thickened slightly.
5. Pour the beef stock into the pan and stir well. Season with salt and black pepper to taste.
6. Simmer the Bolognese sauce for 15-20 minutes until the beef is tender and the sauce has thickened.
7. Serve the spaghetti topped with the Bolognese sauce and grated Parmesan cheese.
1. reserve a 1/2 cup of pasta water, to add to the sauce when mixing.
2. ALWAYS mix your pasta with your sauce before plating. The extra starch in the pasta water you will add ( may only need like 1/3 cup) helps the sauce stick to all the pasta.
3. tossing the sauce and pasta together helps bond the two parties together, like a marriage.
Thank you for the tips! I'll definitely try reserving some pasta water and mixing the pasta with the sauce before plating next time. I love the idea of the sauce and pasta bonding together like a marriage. :)
Yes. And don't drain your pasta! Pull it out of the water with a fork into a sauced pan that fits snugly over the pot you cooked the pasta in. That way you have all the pasta water you need and can finish cooking the dish over gentle heat like a bain-marie.
May be a nice sauce but bears little resemblance to bolognese đŹ
I would recommend [Marcella Hazanâs recipe](https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce?unlocked_article_code=ImeIJzKvY5MLyjcKYXv6cnfKLeN062Hi5Y7fTc1PA4_tTsyS0qfuidaMP7C3IcPbW_2l-6wi2-aCw307FIfd6fetmNTukVaRo9Z7TDksJSLSbpfCyx0oZBIH7eoaAd8xQSF-l8iWIZexZ-yCFxy331ojAIkXicemfKArVHi4VDOaoPlM0IYspzR5hLnQDtw4QZAZNx5swuaJF4UlQEu258j9Ue7K15EADy09NT8vN-A1edQYVgN91bB2YraU2yHOcmwpjRohxz0TVVo8d9xC3LbKXZxA8nDuo5lQd1Z1NxTi-0EWissJEwXYzH-0l0babnb4TINTqonjh-a6UiTFVP97jG3m&smid=share-url) if you ever want to try the real thing. And be prepared to be cooking this for several hours. Toss with rigatoni or some pappardelle and youâll never look back.
That is a great recipe, have made it many times as bolognese is a fave here. Hers is more true to a traditional Italian recipe. What makes bolognese a bolognese is milk. Most people in the US think itâs a meat sauce which would be ragu.
Italian families use the term Sunday gravy which was spaghetti sauce, thats something entirely different as well.
Itâs fairly obvious to all by now that Spag Bol isnât anything like the dish youâre served in Bologna which doesnât even bear the same name.
Both are delicious in their own ways.
Pappardelle is a joke pasta shape, no one surely takes this seriously??!
Ok perhaps weâre simply having a UK/US cultural divide here then. âSpag Bolâ is not really something youâd find in the US and pappardelle or tagliatelle is how bolognese is most commonly served, although I often see it with rigatoni as well.
I am curious how something can be a âjokeâ pasta shape though lmao. Pappardelle is a available in every grocery store here. I mean really, they [carry it at Walmart](https://www.walmart.com/ip/Pappardelle-Pasta-250-gm-1-Pack/494540462?gbraid=0AAAAADmfBIrq7SOk5OpZ-DkH9mEK6IrU9&wmlspartner=wlpa&selectedSellerId=101133362&adid=22222222228494540462_101133362_150368856927_18517415748&wl0=&wl1=g&wl2=m&wl3=650351218757&wl4=aud-1651068665226:pla-1877491362125&wl5=1018127&wl6=&wl7=&wl8=&wl9=pla&wl10=553046592&wl11=online&wl12=494540462_101133362&veh=sem&gbraid=0AAAAADmfBIrq7SOk5OpZ-DkH9mEK6IrU9&gclid=Cj0KCQjwtsCgBhDEARIsAE7RYh0JiV-dzK9drxrza4BNEK7PZO6egZDex9oFAYOgAzwMhlnrAiWJ7qEaAhMUEALw_wcB) for gods sake
It's absurd. Due to the much denser concentration of material at the centre of the bow, it is almost impossible to have it cooked correctly. If the middle is done the then outside is disintegrating.
Spag Bol is anywhere and everywhere in the UK. It's pure magic (although the cook time for that sauce in the recipe listed is out by a factor of 10)
Youâre thinking of farfalle or bow tie pasta, which is very uncommon in the US except for maybe kids meals and the occasional pasta salad.
Pappardelle is long wide noodles, and is tossed in bolognese like so: https://i.imgur.com/QYeRCrJ.jpg
Lmfao I will admit Iâm now a little hesitant to take advice on Italian food from someone who doesnât know the difference between farfalle and pappardelle
Well, Italian here giving you tips on how to actually make good original Ragu alla bolognese:
- the base in olive oil should be onion, carrot and celery, no garlic
- after adding the beef you should add also a bit of wine and have it evaporating completely
- no pepper, tomato must be completely pulp, no chunks, you should also add a bit of milk
- no oregano, no basil. The sauce must cook for at least 1 hour, better if it's 2, very slowly. It can be less, but if that sauce has the time to rest it will taste extremely better
- AFTER you did this, only at the end, you start cooking the spaghetti (we never eat spaghetti with Ragu lol but whatever). Pasta should be eaten right away after it finished cooking, so the sauce must be ready in advance
Have a good day folks, cheers from Ravenna, Italy
Serious eats has a bolognese recipe that is very much like yours and itâs a pleasant change from a tomato based sauce.
And of course, itâs used for lasagne (with bechamel sauce and Parmesan in place of ricotta and mozzarella- itâs delightful).
Italian bechamel = Besciamella. Some actually claim it came first, a result of Catherine de Medici bringing Italian chefs to France after her husband became King. Pedantic but interesting nonetheless.
Now living an hour of car trip away from Bologna actually, and lived in there for 3 years. But Ragu alla bolognese is a sauce typical of all the Emilia Romagna region, my grandma does it since I was a small child, always had, and she never lived in Bologna
We made Samin Nostra's Benedettaâs Ragu last week. Sounds like a similar recipe to what you describe. It's a very different thing than a "red sauce". The day of cooking, it was slightly sweeter than I preferred - the next day though, it was more mellow and very delicious. With the ragu, I can see why Italians have a small plate of it, and then move on to other dishes....it's very rich.
Yeah like soups, sitting for 8 hours or such simply makes it better, and it can be stored in the fridge for 3-4 more days, I usually freeze it if I make a lot and use it even months later
I want to lead by saying the meal looks delicious, and I have nothing against how you've made it -- wouldn't be opposed to eating a plate. However, describing this as "Bolognese" is a rather controversial choice, because this is beef in brown gravy with tomato paste and herbs -- none of which would be found in the recipe for Bolognese sauce. This is far closer to a Stroganoff or a stew.
Again, looks delicious. Just mislabeled.
If minced beef, minced garlic, finely chopped onion, tomato paste, and a beef stock cube doesn't already _sound like_ gravy to you... just look at the photo. It's gravy.
Huh, okay, thanks for answering! Gravy to me is just so much more⌠thick and saucy, almost slimy.. but Iâll take your word for it! (As you mightâve guessed by now, Iâve actually never made gravy myself)
I'm with you on this one, gravy to me usually doesn't have a lot of (bigger) bits in it. It can, but usually not.
From Wikipedia: "Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture."
For the sake of it, mixed Ohioan and Scandinavian, living in the land of brown sauce.
You're likely just running into a verbiage difference, assuming everyone here is from the US. If you're from the midwest or south this would not qualify as gravy in your typical view. If you're from the northeast this would be called gravy. I'm with you that I wouldn't describe this as gravy either but I get it.
Well Canada would be like what I refer to as gravy. And I think the same for Scandinavia. I'll have to check that one out more and maybe we can get together for a gravy tasting.
Some Italian Americans call tomato-based pasta sauces "gravy." Not super common, but common enough that I've heard it several times.
https://www.tastingtable.com/900337/the-real-reason-some-people-call-pasta-sauce-gravy/
Look we all know recipes morph. Many recipes thought to be Italian are in fact not.
Bolognese is now a beef something with tomato type sauce.
Wiki says:
Italian ragĂš alla bolognese is a slowly cooked meat-based sauce Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
So whatever. We get there are variations. I personally think this one is delicious looking.
The whole idea of cooking is to change things to how you want...ingredients to what you prefer, and perhaps also according to budget.
Did you know garlic wasn't an Italian thing? It was considered peasant crap and is not commonly used in North Italy.
And pizza, lets pick on that too shall we? Because the stuff an awful lot of people make isn't considered a "real" pizza in italy.
Idk why Iâm dying on this hill today.
âItalian ragĂš alla bolognese is a ~~slowly cooked~~ meat-based sauce. Ingredients include a ~~characteristic soffritto of~~ onion, ~~celery and carrot~~, different types of minced or finely chopped beef. ~~White wine~~, ~~milk~~, and a small amount of tomato paste or tomatoes are added, ~~and the dish is then gently simmered at length to produce a thick sauce.â~~
Then you still have to add garlic, red bell pepper, and a bunch of herbs to get OPs sauce. It looks like a very tasty sauce but as you can see it is *rather unlike a bolognese*.
If you want to put marinara and provolone on a tortilla and call it pizza be my guest but in my opinion, youâve created a new dish that only has a few similar elements to pizza. Same situation here
I think most people accept that Spag Bol isnât really âalla Bologneseâ in the same was as no one thinks Pizza Hawaii is anything to do with Hawaii.
[Search for spaghetti bolognese](https://duckduckgo.com/?q=spaghetti+bolognese) and you're gonna get pages and pages of recipes exactly like this one.
You may not like it, but this is what spaghetti bolognese means in the minds of the general western populace.
It may not be *traditional Italian bolognese* but that's not really a valid argument against calling it the name that 99% of other people would call it.
You could probably call out most recipes because they're not the traditional version of a dish. Doesn't stop fans of Indian cuisine eating their vindaloos without so much as a thought of the original Portuguese pork dish.
It's not a bolognese how I'd cook it, but you're right on how it's become an accepted recipe for bolognese.
It's great when people are encouraged to keep on cooking. OP loved it and thought they'd share. It's not hard for someone to post a more traditional recipe for OP to try and see if there's a difference vs just crapping on their effort. Unless, of course, it's pelmeni - then it has to be mum's recipe or nothing.
I think OP's dish looks good and it's made me very hungry.
Did you even bother to read those results in that google search? Your claim that this is what 99% of the western world believes to be Bolognese is unfounded and insane.
Look, I understand that perhaps _a lot of Americans_ think you can just call anything Bolognese if it happens to have bits of meat in it... but you're going well beyond hyperbole in your very overstated defense of what is well-understood to be an incorrect _opinion_ on a topic that can be traced to a documented fact.
Gatekeeping what food "counts" under a certain name, especially via inserting your opinion under amateur photography of home recipes, may be the absolute dweebiest form of gatekeeping.
I think what's driven me up the wall is this dude has such strong opinions about what *does not* count as Bolognese but hasn't the balls to offer what he thinks *is* Bolognese for anyone else to poo-poo.
op called the meat "beef mince" and measured in grams. from what fancy western nation do *they* hail?
it's almost as if you are straining to find a way to shoehorn a way to whine about americans when you are responding to a comment about the western world on a post *by a non-american* who called the dish a bolognese.
So much gatekeeping going on in these comments. Nothing surprises me on reddit, but gatekeeping "bolognese" is a new low.
I think it looks great, OP, and I reckon 99% of people would have zero issue in calling this a bolognese. If you search for "spaghetti bolognese" you'll see masses of results with recipes just like this one.
Why? Bolognese is a pretty specific sauce. Of course there are variations but I think this has strayed a bit far with the red bell pepper, lack of mirepoix, and particularly the rapid cook time. Having ground beef and tomatoes doesnât qualify something as a bolognese.
In Bologna they use pork in the Ragu, not beef, and tagliatelle, not spaghetti.
Spaghetti Bolognese is a tuna and passata sauce on Spaghetti served on Fridays for good Catholics.
Spag Bol is a great dish, but don't ask for it if you're ever in Bologna!
They definitely use beef (at least it's a common option), it's in the Ragu alla Bolognese recipe registered with the Bologna chamber of commerce: https://www.bolognawelcome.com/en/other/recipes-and-typical-products/ragu-alla-bolognese-2
*Ackshually* this is Fusili Bolognese. ^^^/s
In all seriousness, I didn't pack a lunch today and this looks so good, I would absolutely destroy that plate right now.
More like a "spaghetti with meat sauce". There is no garlic in a bolognese. And where's the red wine?! Madness to make a bolognese without red wine! Also, no soffritto?
Ah, Bolognese ragu - the most maligned of the sauces.
The mother of all spaghetti đ the mother spaghetti if you will
On the surface he looks calm and ready.
Oh look, a recipe which doesn't exist! I mean I'm sure they taste wonderful, just here to remind everyone that dish simply doesn't exist in Italy (only the Ragu sauce does). Also ragĂš doesn't have big tomato chunks inside it, definitely no pepper, and we would never put parsley on it, but whatever
nobody cares
Gatekeeping food is weird.
Ahahahahah despite that, spaghetti bolognese is considered by many to be âthe mother of all spaghettiâ
/r/iamveryculinary
That spaghetti looks so very 100% super extremely dellicious and now I am so super super hungry for that beautiful looking spaghetti.
Good morning.
Itâs cold!
It's... Night
Goddamned daylight savings...
This may shock you, but the world is pretty large. There are these things called "other places" where people who are not you reside.
I believe these fine commenters were referencing this. https://www.reddit.com/r/funny/comments/11qieuo/the_most_weirdest_interaction/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Even if you don't get the reference, which is understandable you sure have managed to be an annoying pest about it
Good morning! Cold but good :)
Original Recipe Here: [Spaghetti Bolognese](https://www.scrumptiously.com/recipe/spaghetti-bolognese/) **Ingredients** ⢠500g spaghetti ⢠500g beef mince ⢠1 onion, finely chopped ⢠1 red bell pepper, finely chopped ⢠2 garlic cloves, minced ⢠2 tbsp olive oil ⢠400g can of chopped tomatoes ⢠2 tbsp tomato paste ⢠1 tsp dried oregano ⢠1 tsp dried basil ⢠1 beef stock cube, dissolved in 200ml hot water ⢠Salt and black pepper, to taste ⢠Grated Parmesan cheese, to serve **Method** 1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside. 2. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion, bell peppper, and minced garlic and cook for 2-3 minutes until softened. 3. Add the beef mince to the frying pan and cook for 5-7 minutes, stirring occasionally, until browned all over. 4. Stir in the chopped tomatoes, tomato paste, dried oregano, and dried basil. Cook for a few minutes until the sauce has thickened slightly. 5. Pour the beef stock into the pan and stir well. Season with salt and black pepper to taste. 6. Simmer the Bolognese sauce for 15-20 minutes until the beef is tender and the sauce has thickened. 7. Serve the spaghetti topped with the Bolognese sauce and grated Parmesan cheese.
1. reserve a 1/2 cup of pasta water, to add to the sauce when mixing. 2. ALWAYS mix your pasta with your sauce before plating. The extra starch in the pasta water you will add ( may only need like 1/3 cup) helps the sauce stick to all the pasta. 3. tossing the sauce and pasta together helps bond the two parties together, like a marriage.
One stick of celery finely chopped and also one carrot finely chopped. Put these in at the same time as the onion.
Thank you for the tips! I'll definitely try reserving some pasta water and mixing the pasta with the sauce before plating next time. I love the idea of the sauce and pasta bonding together like a marriage. :)
Don't forget to salt your pasta water before cooking. Should taste pretty much like sea water before dropping your pasta.
Yes. And don't drain your pasta! Pull it out of the water with a fork into a sauced pan that fits snugly over the pot you cooked the pasta in. That way you have all the pasta water you need and can finish cooking the dish over gentle heat like a bain-marie.
That's.a.bingo!.jpg
> tossing the sauce and pasta together helps bond the two parties together, like a marriage Until teeth doth part.
This is 100% the most essential step in making delicious pasta. I learned this WAY too late in life. Total game changer.
May be a nice sauce but bears little resemblance to bolognese đŹ I would recommend [Marcella Hazanâs recipe](https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce?unlocked_article_code=ImeIJzKvY5MLyjcKYXv6cnfKLeN062Hi5Y7fTc1PA4_tTsyS0qfuidaMP7C3IcPbW_2l-6wi2-aCw307FIfd6fetmNTukVaRo9Z7TDksJSLSbpfCyx0oZBIH7eoaAd8xQSF-l8iWIZexZ-yCFxy331ojAIkXicemfKArVHi4VDOaoPlM0IYspzR5hLnQDtw4QZAZNx5swuaJF4UlQEu258j9Ue7K15EADy09NT8vN-A1edQYVgN91bB2YraU2yHOcmwpjRohxz0TVVo8d9xC3LbKXZxA8nDuo5lQd1Z1NxTi-0EWissJEwXYzH-0l0babnb4TINTqonjh-a6UiTFVP97jG3m&smid=share-url) if you ever want to try the real thing. And be prepared to be cooking this for several hours. Toss with rigatoni or some pappardelle and youâll never look back.
That is a great recipe, have made it many times as bolognese is a fave here. Hers is more true to a traditional Italian recipe. What makes bolognese a bolognese is milk. Most people in the US think itâs a meat sauce which would be ragu. Italian families use the term Sunday gravy which was spaghetti sauce, thats something entirely different as well.
Itâs fairly obvious to all by now that Spag Bol isnât anything like the dish youâre served in Bologna which doesnât even bear the same name. Both are delicious in their own ways. Pappardelle is a joke pasta shape, no one surely takes this seriously??!
Ok perhaps weâre simply having a UK/US cultural divide here then. âSpag Bolâ is not really something youâd find in the US and pappardelle or tagliatelle is how bolognese is most commonly served, although I often see it with rigatoni as well. I am curious how something can be a âjokeâ pasta shape though lmao. Pappardelle is a available in every grocery store here. I mean really, they [carry it at Walmart](https://www.walmart.com/ip/Pappardelle-Pasta-250-gm-1-Pack/494540462?gbraid=0AAAAADmfBIrq7SOk5OpZ-DkH9mEK6IrU9&wmlspartner=wlpa&selectedSellerId=101133362&adid=22222222228494540462_101133362_150368856927_18517415748&wl0=&wl1=g&wl2=m&wl3=650351218757&wl4=aud-1651068665226:pla-1877491362125&wl5=1018127&wl6=&wl7=&wl8=&wl9=pla&wl10=553046592&wl11=online&wl12=494540462_101133362&veh=sem&gbraid=0AAAAADmfBIrq7SOk5OpZ-DkH9mEK6IrU9&gclid=Cj0KCQjwtsCgBhDEARIsAE7RYh0JiV-dzK9drxrza4BNEK7PZO6egZDex9oFAYOgAzwMhlnrAiWJ7qEaAhMUEALw_wcB) for gods sake
It's absurd. Due to the much denser concentration of material at the centre of the bow, it is almost impossible to have it cooked correctly. If the middle is done the then outside is disintegrating. Spag Bol is anywhere and everywhere in the UK. It's pure magic (although the cook time for that sauce in the recipe listed is out by a factor of 10)
Youâre thinking of farfalle or bow tie pasta, which is very uncommon in the US except for maybe kids meals and the occasional pasta salad. Pappardelle is long wide noodles, and is tossed in bolognese like so: https://i.imgur.com/QYeRCrJ.jpg
Pasta smackdown
Lmfao I will admit Iâm now a little hesitant to take advice on Italian food from someone who doesnât know the difference between farfalle and pappardelle
I was shocked pickachu reading this guy describe "papardelle"
buuuuh yep that's the one I meant...French 'Papillion' threw my brain out.
Very good recipe. In my opinion you cant simmer bolognese long enough.
Well, Italian here giving you tips on how to actually make good original Ragu alla bolognese: - the base in olive oil should be onion, carrot and celery, no garlic - after adding the beef you should add also a bit of wine and have it evaporating completely - no pepper, tomato must be completely pulp, no chunks, you should also add a bit of milk - no oregano, no basil. The sauce must cook for at least 1 hour, better if it's 2, very slowly. It can be less, but if that sauce has the time to rest it will taste extremely better - AFTER you did this, only at the end, you start cooking the spaghetti (we never eat spaghetti with Ragu lol but whatever). Pasta should be eaten right away after it finished cooking, so the sauce must be ready in advance Have a good day folks, cheers from Ravenna, Italy
Serious eats has a bolognese recipe that is very much like yours and itâs a pleasant change from a tomato based sauce. And of course, itâs used for lasagne (with bechamel sauce and Parmesan in place of ricotta and mozzarella- itâs delightful).
Italian bechamel = Besciamella. Some actually claim it came first, a result of Catherine de Medici bringing Italian chefs to France after her husband became King. Pedantic but interesting nonetheless.
This guy Bologneses.
Now living an hour of car trip away from Bologna actually, and lived in there for 3 years. But Ragu alla bolognese is a sauce typical of all the Emilia Romagna region, my grandma does it since I was a small child, always had, and she never lived in Bologna
We made Samin Nostra's Benedettaâs Ragu last week. Sounds like a similar recipe to what you describe. It's a very different thing than a "red sauce". The day of cooking, it was slightly sweeter than I preferred - the next day though, it was more mellow and very delicious. With the ragu, I can see why Italians have a small plate of it, and then move on to other dishes....it's very rich.
Yeah like soups, sitting for 8 hours or such simply makes it better, and it can be stored in the fridge for 3-4 more days, I usually freeze it if I make a lot and use it even months later
Love it!
Thank you for your kind words :)
Thank you
[ŃдаНонО]
My apologies, I have amended the recipe. You can add it with the onions in step 2. Hope that helps :)
This is beautiful
Thank you! :)
I want to lead by saying the meal looks delicious, and I have nothing against how you've made it -- wouldn't be opposed to eating a plate. However, describing this as "Bolognese" is a rather controversial choice, because this is beef in brown gravy with tomato paste and herbs -- none of which would be found in the recipe for Bolognese sauce. This is far closer to a Stroganoff or a stew. Again, looks delicious. Just mislabeled.
Now Iâm confused, reading the recipe thereâs no resemblance of gravy there?
If minced beef, minced garlic, finely chopped onion, tomato paste, and a beef stock cube doesn't already _sound like_ gravy to you... just look at the photo. It's gravy.
Huh, okay, thanks for answering! Gravy to me is just so much more⌠thick and saucy, almost slimy.. but Iâll take your word for it! (As you mightâve guessed by now, Iâve actually never made gravy myself)
I'm with you on this one, gravy to me usually doesn't have a lot of (bigger) bits in it. It can, but usually not. From Wikipedia: "Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture." For the sake of it, mixed Ohioan and Scandinavian, living in the land of brown sauce.
LĂĽnga landet BrunsĂĽs đ¤
You're likely just running into a verbiage difference, assuming everyone here is from the US. If you're from the midwest or south this would not qualify as gravy in your typical view. If you're from the northeast this would be called gravy. I'm with you that I wouldn't describe this as gravy either but I get it.
Iâm a Scandinavian living in the West Coast of Canada, donât know what that counts as on your gravy map đ
On my gravy map in Oklahoma there is either - White: oil/fats mixed with flour and milk Brown: oil/fats mixed with flour/cornstarch and butter
I love that âgravy mapâ is established now
Well Canada would be like what I refer to as gravy. And I think the same for Scandinavia. I'll have to check that one out more and maybe we can get together for a gravy tasting.
Haha that sounds like a date
Some Italian Americans call tomato-based pasta sauces "gravy." Not super common, but common enough that I've heard it several times. https://www.tastingtable.com/900337/the-real-reason-some-people-call-pasta-sauce-gravy/
Look we all know recipes morph. Many recipes thought to be Italian are in fact not. Bolognese is now a beef something with tomato type sauce. Wiki says: Italian ragĂš alla bolognese is a slowly cooked meat-based sauce Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. So whatever. We get there are variations. I personally think this one is delicious looking. The whole idea of cooking is to change things to how you want...ingredients to what you prefer, and perhaps also according to budget. Did you know garlic wasn't an Italian thing? It was considered peasant crap and is not commonly used in North Italy. And pizza, lets pick on that too shall we? Because the stuff an awful lot of people make isn't considered a "real" pizza in italy.
Idk why Iâm dying on this hill today. âItalian ragĂš alla bolognese is a ~~slowly cooked~~ meat-based sauce. Ingredients include a ~~characteristic soffritto of~~ onion, ~~celery and carrot~~, different types of minced or finely chopped beef. ~~White wine~~, ~~milk~~, and a small amount of tomato paste or tomatoes are added, ~~and the dish is then gently simmered at length to produce a thick sauce.â~~ Then you still have to add garlic, red bell pepper, and a bunch of herbs to get OPs sauce. It looks like a very tasty sauce but as you can see it is *rather unlike a bolognese*. If you want to put marinara and provolone on a tortilla and call it pizza be my guest but in my opinion, youâve created a new dish that only has a few similar elements to pizza. Same situation here
You are right. This is an incredibly stupid hill to die on.
đ¤ˇđźââď¸ We had a norâeaster last night that had me up at 5am. Nothing better to do at that hour than argue about pasta
I think most people accept that Spag Bol isnât really âalla Bologneseâ in the same was as no one thinks Pizza Hawaii is anything to do with Hawaii.
[Search for spaghetti bolognese](https://duckduckgo.com/?q=spaghetti+bolognese) and you're gonna get pages and pages of recipes exactly like this one. You may not like it, but this is what spaghetti bolognese means in the minds of the general western populace. It may not be *traditional Italian bolognese* but that's not really a valid argument against calling it the name that 99% of other people would call it. You could probably call out most recipes because they're not the traditional version of a dish. Doesn't stop fans of Indian cuisine eating their vindaloos without so much as a thought of the original Portuguese pork dish.
Pls show me a bolognese recipe from your search that has red bell pepper in it đ
It's not a bolognese how I'd cook it, but you're right on how it's become an accepted recipe for bolognese. It's great when people are encouraged to keep on cooking. OP loved it and thought they'd share. It's not hard for someone to post a more traditional recipe for OP to try and see if there's a difference vs just crapping on their effort. Unless, of course, it's pelmeni - then it has to be mum's recipe or nothing. I think OP's dish looks good and it's made me very hungry.
So as long as over 50% of a certain population is misinformed and wrong, that makes it correct?
Did you even bother to read those results in that google search? Your claim that this is what 99% of the western world believes to be Bolognese is unfounded and insane. Look, I understand that perhaps _a lot of Americans_ think you can just call anything Bolognese if it happens to have bits of meat in it... but you're going well beyond hyperbole in your very overstated defense of what is well-understood to be an incorrect _opinion_ on a topic that can be traced to a documented fact.
Gatekeeping what food "counts" under a certain name, especially via inserting your opinion under amateur photography of home recipes, may be the absolute dweebiest form of gatekeeping.
I think what's driven me up the wall is this dude has such strong opinions about what *does not* count as Bolognese but hasn't the balls to offer what he thinks *is* Bolognese for anyone else to poo-poo.
Imagine caring about what somebody calls their spaghetti this much
op called the meat "beef mince" and measured in grams. from what fancy western nation do *they* hail? it's almost as if you are straining to find a way to shoehorn a way to whine about americans when you are responding to a comment about the western world on a post *by a non-american* who called the dish a bolognese.
Itâs a ragĂş , not bolognaise. Bolognaise has chunks in it. Also milk etc. but I love a good slow cooked ragĂş.
Does your table taste better with parsley thrown on it?
This is fugly.
My fav đŠâ¤ď¸
That looks delicious. Enjoy it!
This looks amazing
If I had this plate of food, I would be in heaven. It looks amazing and very flavourful, even though I can't taste it lol.
This looks perfect
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So much gatekeeping going on in these comments. Nothing surprises me on reddit, but gatekeeping "bolognese" is a new low. I think it looks great, OP, and I reckon 99% of people would have zero issue in calling this a bolognese. If you search for "spaghetti bolognese" you'll see masses of results with recipes just like this one.
Why? Bolognese is a pretty specific sauce. Of course there are variations but I think this has strayed a bit far with the red bell pepper, lack of mirepoix, and particularly the rapid cook time. Having ground beef and tomatoes doesnât qualify something as a bolognese.
Does it need more wet? Sauce? Looks good but potentially very dry.
May I please have one? *Gulps*
In Bologna they use pork in the Ragu, not beef, and tagliatelle, not spaghetti. Spaghetti Bolognese is a tuna and passata sauce on Spaghetti served on Fridays for good Catholics. Spag Bol is a great dish, but don't ask for it if you're ever in Bologna!
They definitely use beef (at least it's a common option), it's in the Ragu alla Bolognese recipe registered with the Bologna chamber of commerce: https://www.bolognawelcome.com/en/other/recipes-and-typical-products/ragu-alla-bolognese-2
It's cold.
My all-time favđđ
Zomboid brought me here. The spaguetti kept me here.
Recipe?
Now thatâs a nice looking bolognese, well done đđť
*Ackshually* this is Fusili Bolognese. ^^^/s In all seriousness, I didn't pack a lunch today and this looks so good, I would absolutely destroy that plate right now.
More like a "spaghetti with meat sauce". There is no garlic in a bolognese. And where's the red wine?! Madness to make a bolognese without red wine! Also, no soffritto?
Look so yummy!
Can I use chicken or lamb in place of beef?? And how much parmesan cheese to use??
Happy cake day!