One of the best-known Italian recipe abroad, Spaghetti Bolognese does not exist in Italy. It is something you will find in a restaurant run by non Italians or by Italians not in touch with genuine Italian food. The real thing is called Tagliatelle al Rag\u00f9 and comes from Bologna in Emilia Romagna. Genuine Rag\u00f9 Bolognese is a combination of at least two types of meat, like lean minced beef and pork, plus oil and butter, a little wine, an onion, plump ripe tomatoes ad tomato pasta. The sprinkling of freshly grated Parmesan perfectly crowns this very Emilian dish.<\/p>\n
Serves:\u00a0<\/strong>4<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Heat the butter and oil in a pan and fry the chopped onion. Then add the meat and fry until golden brown. Stir in the wine, tomato pur\u00e9e and passata or chopped tomatoes. Season with salt and pepper to taste. Cover with a lid and leave to simmer for about 2 hours, stirring from time to time. Serve with freshly cooked tagliatelle and sprinkle<\/p>\n","protected":false},"excerpt":{"rendered":" One of the best-known Italian recipe abroad, Spaghetti Bolognese does not exist in Italy. It is something you will find in a restaurant run by non Italians or by Italians not in touch with genuine Italian food. The real thing is called Tagliatelle al Rag\u00f9 and comes from Bologna in Emilia Romagna. Genuine Rag\u00f9 Bolognese…<\/p>\n\n