Spaghetti Bolognese

Bolognese sauce /bɒləˈnjz/, known in Italian as ragù alla bolognese [raˈɡu alla boloɲˈɲeːze; -eːse], ragù bolognese [raˈɡu boloɲˈɲeːze; -eːse], or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty lamb. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.

The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being “bolognese” appeared in Pellegrino Artusi‘s cookbook of 1891. The ragù alla bolognese that is now traditionally associated with tagliatelle and lasagne is somewhat different from Artusi’s recipe. Many traditional variations currently exist. In 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù; and in Bologna, tagliatella.

Outside Italy, the phrase “Bolognese sauce” often refers to a tomato-based sauce to which mince (beef or pork) has been added; such sauces typically bear little resemblance to ragù alla bolognese. Whereas in Italy ragù is not used with spaghetti,[1] so-called “spaghetti bolognese” has become a popular dish in many other parts of the world in spite of complaints against it one of the “crimes against ragù.

Spaghetti bolognese (sometimes called spaghetti alla bolognese, or colloquially spag bol or just spaghetti) is a pasta dish consisting of spaghetti served with a sauce made from tomatoes and ground beef. It is often characterized by having a much larger proportion of sauce to spaghetti than is common in Italian spaghetti dishes, and the sauce is often laid on top of the spaghetti (rather than being mixed into it, as per Italian custom) or even served separately from it (so that the eater can mix to his or her own preference). It is often served with grated parmesan on top. The sauce is commonly referred to as bolognese sauce or just spaghetti sauce, but bears only passing resemblance to ragù alla bolognese.

While spaghetti Bolognese is mostly unheard of in Italy itself,[24][25] it is a very popular dish in Northern and Western parts of Europe, as well as in North America, Australia and New Zealand. The origins of the dish are unclear, but it may have started as a simplified version of the ragù alla bolognese, and probably evolved in the UK or United States as part of fusion between Italian and local cuisine as in the aftermath of extensive Italian immigration to these countries in the early and mid-20th century. Bolognese sauce often also forms the basis of lasagna in the countries where it is common, just as ragù is used in the lasagna in Italy.(


  • 1 medium onions (chopped)
  • 2 carrot (chopped)
  • 2 tbsp Mayonnaise
  • 7 garlic cloves (chopped)2-3 sprigs rosemary (leaves picked and chopped)

    500g beef mince

    1000g fresh tomatoes (cut into pieces n bake until cooked)

    1tsp dried Basil/fresh basil

    1 tsp dried Oregano
    500g tomato Ketchup

    75g cheese parmesan (grated, plus extra to serve)

    400g spaghetti

  • 7 sausage
  • Corn n Mushroom (optional)



1.Cut into pieces, Carrot, onion n sausage.


2. Before you mince the beef put the beef into Alkaline water.


3. You can use saucepan to bake the tomato.


After cooked, let it cool n blend it until blended.

4. Put a large heavy-based saucepan on a medium heat and add 1 tbsp olive oil. Add the garlic and fry  until golden and smell good then add beef n sausage. Fry until half cooked n add carrot, Tomatoes puree, Mayonaise n Tomato ketchup n stir it then add basil, black pepper, oregano n rosemary n stir it until thick.(you can add a little bit sugar)

5. Boil a water in saucepan until boling n add salt n oil then add Pasta spaghetti, cook until cooked.


6.Drain the spaghetti and stir into the Bolognese sauce. Serve with grated Parmesan the extra basil leavesspagethi-bolognes

Have a nice cooking all.


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