Flicking through the Times newspaper today, I came across an article dedicated to the well-loved Italian dish SPAGHETTI BOLOGNESE. It is known to most that what we consider to be a good Bolognese is very different from the thoughts of native Italian eaters. It is seen as the dish 'cooked worst than most', which I half agree with - I've had some shockers. But the other half of me says: everyone cooks in their own way so why should that change with Spag Bol? I occasionally cook mine with added sun-dried tomatoes, balsamic vinegar, lots of red wine and Bay leaves, and I am certain that's not how the Italians do it.
Living in Bologna last year, I ate 'Bol' - what they call tagliatelli al ragu - often. It was served with very little tomato, hints of crumbly liver, and fresh, yellow tagliatelli. You really can't get more authentic than that...
The article, on p. 35 of Monday's paper, is now telling me that
Living in Bologna last year, I ate 'Bol' - what they call tagliatelli al ragu - often. It was served with very little tomato, hints of crumbly liver, and fresh, yellow tagliatelli. You really can't get more authentic than that...
Or so I thought...
The article, on p. 35 of Monday's paper, is now telling me that
'They don't even make it properly in Bologna any more'.
Now I am craving to know what the original recipe is! If they can't make it, who can?
lovely rose! what a beautiful blog you are making. send me more info about you: rosie@rosiesdelicafe.com xxx
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