I’m proud to say that this Tagliatelle Bolognese recipe it totally authentic and delicious! It’s also a far cry from the spag-bol I grew up eating with the sauce from the jar. First and foremost, spaghetti bolognese is not a thing. The bolognese sauce needs a wider pasta to cling to like tagliatelle or pappardelle. The pasta and bolognese need to be combined too so avoid the tired old plate-full-of-pasta-with-the-sauce-blobbed-on-top look, that has now been immortalised by ascending to an emoji. It’s wrong and Italians should be very upset.
It has been a long time since I’ve served bolognese this way, or with spaghetti, or with sauce from a jar. But I was surprised to learn how little sauce was traditionally served with the pasta. There wasn’t as much meat as I would have used for this amount of pasta and no sign of the 2 tins of tomatoes I would normally use. I went ahead and trusted the writer of the recipe, Anna del Conte, not only the most renowned Italian food writer but also an actual Italian meaning there was a fair chance that she knew more than me about bolognese. I did make just a few cheeky tweaks though. Her recipe requires less pancetta but seeing as the packet it came in was 100 grams, I chucked it all in. I also added a good deal more garlic than she stated. But when it comes to regional cooking like this, I feel that there are some rules you do not break and there are other rules that you can stretch. At the end of the day, there are probably as many bolognese recipes as there are families in Bologna and none less authentic than the next.