Italian or British? Writer solves riddle of spaghetti bolognese (opens in new tab)

I've always found it interesting how native American foods (tomatoes, potatoes, peanuts, chilis, corn, strawberry, pineapple, etc.) have been integrated into "traditional" cuisines around the world. Italian spaghetti sauce or Thai peanut sauce, etc. have only been available for a few hundred years max... Still a lot, but some other traditions go back millennia.

Even if not Italian, why on Earth would spaghetti bolognese be British? I've eaten them in many countries around Europe...

BTW, in Italy we call them spaghetti alla bolognese

Lol, everybody in Italy has had "spaghetti bolognese". We call them "spaghetti al ragù" and learn the name "spaghetti bolognese" the first time we are exposed to international gastronomy, possibly the first vacation abroad.

The issue here is about spaghetti not being the proper kind of pasta for the "ragù" sauce, tagliatelle is the traditional one. Ok, noted, but ragù is still a common sauce for spaghetti and maccaroni. Maybe not in high priced restaurants but definitely at most people's home. Basically you use what you have.

Now back to Python vs Ruby vs Node... :-)

So if the official research states that you can vary the sauce to include oregano, basil, and garlic, optionally adding various cheeses, and you can vary the pasta between tagliatelle (fresh egg pasta) and dried spaghetti (and you can vary the name between spaghetti al ragù, spaghetti bolognese or spaghetti alla bolognese) then that's really a pretty wide range of dishes.

Interesting that restaurants focused on serving the dish with tagliatelle, in part because fresh pasta cooked faster ... fast food, not high cuisine. White tablecloths eat your heart out!

In the same spirit, I wonder if we will create a tagliatelle version for Infinite Food one day? http://8-food.com/

> Controversy surrounding the dish resurfaced last month, when Antonio Carluccio became the latest in a long line of chefs to complain that one of Britain’s favourite “Italian” dishes did not, in fact, exist in Italy

Food snobs like those really get on my nerves. I mean, it's one thing when one starts adding cream to carbonara (or make it with just cream, like they do in the UK) but swapping spaghetti for tagliatelle is hardly a crime. And like the article said, people in Italy are not that anal about the type of pasta - ragù is one of the universal sauces you serve with anything. I grew up eating Spaghetti al Ragù on sundays in my local trattoria.

Besides, ragù alla bolognese is only ONE type of ragù. There are others, even if we just to stick to the traditional ones, which are eaten with all sort of pasta shapes: hare ragù (pappardelle), sicilian ragù (eaten with small ring pasta), neapolitan ragù (maccheroni or rigatoni), lamb ragù, pork ragù...

And throwing a hissy fit for adding a bit of garlic, surely, it doesn't go well with the sauce, but it's hardly a crime against humanity.

A riddle? Did someone ever really think that this was a british dish and that no one in Italy could come up with a tomato+meat sauce?

Where I come from we have this dish called "fish greek style" which apparently is known in Greece as "fish russian style" and not known in Russia at all. Or so the urban legend says.

I happen to currently live in Bologna, I've had the local tagliatelle al ragù and all I can say is that it makes so much more sense to have it this way instead of using spaghetti - it's simply better.

I thought the whole issue was around the spaghetti meatballs, not the bolognese which is well known in the majority of Italy. Duh.

This article is such click bait.

> What he discovered was that spaghetti has been consumed and produced in Bologna and in the neighbouring countryside since the 16th century.

It's funny to read about someone denying eating some kind of food. But, then:

> Italians’ rigid adherence to cooking traditions, Valdiserra said, is linked to the false belief that they have not changed much over centuries.

So it becomes a matter of pride and tradition. I'm curious what future generations will think about our habits: raw foods vs processed ones, vegetarian vs meat farms, diversity vs individually tailored according to genetic profile and needs.