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When you think of pasta, one of the first dishes that comes to mind is probably spaghetti. Be it Lady pushing her last meatball Tramp’s way, or Julia Roberts enjoying a delicious meal in Eat, Pray, Love. Spaghetti has made its mark on the collective consciousness, and become one of the most well known pasta dishes around. But on the occasion of World Pasta Day, let’s dig a little deeper and find out where this famous dish really came from.
Spaghetti bolognese, affectionately referred to as 'spag bol,' has secured a global fan base, transcending cultural boundaries. This beloved dish has found its way into family kitchens, canteens, and restaurant menus worldwide. Its simplicity and the harmonious marriage of ingredients make it a favourite among many. However, the history of spaghetti bolognese is a story of culinary fusion, far removed from its supposed Italian roots.
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Despite its misleading name, spaghetti bolognese did not originate in Bologna or the Emilia-Romagna region, as the name suggests. In reality, Bologna is renowned for its fresh egg pasta, a far cry from the dried spaghetti typically associated with this dish. In Italy, regional culinary distinctions are taken seriously, and locals guard their traditions zealously. Pairing Bologna's iconic meat sauce with dried spaghetti is, to Italians, a culinary faux pas.
Spaghetti bolognese is a hybrid creation, a blend of influences from various Italian regions. While it may make an appearance in tourist-oriented eateries in Italy, it is not the go-to dish for those seeking authentic Italian cuisine. Heston Blumenthal's quest for the perfect "Italian" spaghetti bolognese underscores how deeply this non-Italian dish has embedded itself in the global culinary consciousness. Blumenthal's choice to serve his 'perfect' bolognese-style meat sauce with dried spaghetti highlights the enduring misconception about this dish's true origins.
Every Italian region boasts its own version of 'spaghetti bolognese,' known generically as "pasta al ragù" – pasta with sauce. Each region pairs different pasta shapes with unique sauces, rooted in local customs and traditions. It's important to understand the essence of "ragù" – a slow-cooked meat sauce that forms the basis of the pasta dressing. The word "ragù" itself has French origins, and it implies cooking meat, fish, or vegetables in liquid over low heat for an extended period, akin to braising or stewing.
In Italy, two broad categories of ragù exist. In one, the meat is cooked as whole pieces, with the sauce used as a dressing for pasta. In the other, the meat is cut or minced before cooking, the approach used for bolognese-style meat sauce. This blend of meat and sauce, when paired with perfectly cooked, al dente spaghetti, creates a delightful harmony.
The appeal of this fusion dish lies in its simplicity: properly cooked pasta, paired with the right sauce in just the right amount. It's a dish that thrives on balance.
Outside Italy, spaghetti bolognese is considered a classic, and its popularity is unwavering. In Germany, it ranks among the top choices for office cafeteria lunches. In the UK, it's a beloved comfort food, often surpassing even pizza in popularity. The global adoration of this dish might never align with the culinary customs of Emilia-Romagna, but its widespread appeal cannot be denied.
The people of Bologna have recognised an opportunity within this culinary misnomer. They see the false myth of the sauce as a potential trademark, a unifying element for Bologna's ambassadors worldwide. This embrace of the spaghetti bolognese myth reflects a broader truth about culinary evolution – it thrives on adaptation, translation, and the fusion of diverse influences.
Spaghetti bolognese, despite its complex history and its departure from Italian culinary tradition, has become an enduring emblem of comfort food, celebrated by many who appreciate its delicious simplicity, regardless of its true origins. So, whether it's 'Italian' or not, one thing is certain: it continues to delight palates around the world
