Contrary to popular assumption, it has no definitive tie to the city of Bologna, in northern Italy. Historians generally agree that the dish originated in Imola, a city that sits just west of Bologna, and is home to the earliest documented ragù sauce, dating from the end of the 18th century
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THE ORIGINS OF SPAGHETTI BOLOGNAISE
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Recipe for Spaghetti Bolognaise (4 portions)
Ingredients
Spaghetti 100 grams
Butter 20 grams
Chopped onions 50 grams
Chopped clove of garlic 1 no
Minced beef 400 grams
Demi-glace 125ml
Tomato puree 1 tbsp.
Oregano 1 pinch
Diced mushrooms 100 grams
Grated parmesan cheese to serve and chopped basil leaves for garnish
Melt the butter in a sauce pan
Add onions and garlic, cook for 4-5 minutes to a light brown
Add the beef and cook lightly to a light brown colour
Add the demi-glace, tomato puree and herbs
Simmer until tender
Meanwhile cook spaghetti in plenty of salted boiling water ( 10 to 12 minutes)
Return to a clean pan, add butter and mix in
Correct seasoning
Serve with sauce in centre and topped with grated parmesan cheese and garnished with basil leaves
