The Great Italian Food Debate: Is Spaghetti Bolognese Authentic?
Discover the origin of Spaghetti Bolognese and learn about Italian Ragu at Carluccio's
It’s a comfort food staple, a family favourite, and arguably the most famous ‘Italian’ dish outside of Italy. We're talking, of course, about Spaghetti Bolognese. But here at Carluccio's, we have to ask a challenging question: Is "Spag Bol" truly Italian?
The short answer is: not really.
The rich, tomato-heavy sauce on a bed of thin spaghetti that you find on menus across the UK is a beautiful, hearty dish—but it’s an anglicisation of a far older and more complex Italian masterpiece.
The Evolution of a Classic: From Ragù to ‘Ragu’
How did this beloved dish take on its new identity? It's a classic case of culinary evolution as Italian cuisine travelled abroad.
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The Anglicisation: In the UK and many other countries, the thick, mince-meat saucea from Bologna was paired with Spaghetti. This was practical: spaghetti was the most widely available pasta shape, and the sauce became chunkier and more heavily reliant on tinned tomatoes. The name "Bolognese" was simply attached to this new, comforting creation.
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The Misunderstanding: In Italy, the idea of drowning a thick, rich meat sauce in a delicate strand of spaghetti is considered a culinary error. Why? Because the sauce needs a pasta that can truly hold onto its flavour!
The True Taste of Bologna: What is Authentic Ragù?
The authentic sauce of Bologna, known as Ragù alla Bolognese, is a world away from its international cousin. It is not just a simple tomato and mince sauce; it is a slow-cooked, complex, and luxurious dish.
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The Pasta: Traditionally, Ragù alla Bolognese is served with Tagliatelle or other wide, flat egg pastas like Pappardelle. These broad surfaces are perfect for catching the thick, rich meat sauce, ensuring a perfect balance in every bite. Alternatively, thick, ridged pastas may be used - eg Penne.
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The Ingredients: A true Ragù is a rich blend of different meats (often a mix of beef, pork, and sometimes veal or even unsmoked pancetta), slowly cooked with a soffritto of finely diced carrots, celery, and onion. Crucially, it contains only a small amount of tomato purée, or perhaps just a splash of milk or wine, giving it a light, creamy-brown colour rather than a vibrant red.
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The Time: This is the most important ingredient. Ragù must be simmered gently for at least two hours, allowing the meats to become meltingly tender and the flavours to deepen and marry into one complex, gorgeous whole.
Bring the Authentic Taste of Italian Ragu Home 🇮🇹
At Carluccio’s, we cherish the authentic traditions of Italian cooking, championed by our founder, Antonio Carluccio. We know not everyone has hours to spend in the kitchen, but that shouldn’t mean compromising on genuine flavour!
That’s why we’ve done the slow, patient cooking for you.
Visit our the Sauces and Pesto page of our shop and explore our range of ragus, a collection of rich, slow-cooked meat sauces inspired by the regional specialities of Italy, ensuring an authentic taste every time:
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Ragù Di Cinghiale (Wild Boar Ragu): A Tuscan classic, rich and gamey, perfect with Pappardelle.
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Ragù alla Cacciatora (Braised Game Ragù): A gutsy, comforting ragu featuring mixed wild meats like venison and hare.
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Ragù Di Chianina (Tuscan IGP Beef Sauce): Made with fine Chianina beef, delivering an incredible depth of flavour.
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Ragù ai Porcini (Beef & Pork with Porcini Mushrooms): A classic blend with Antonio's favourite earthy Porcini mushrooms.
Forget "Spag Bol" for a night, and discover the true art of Ragù. Simply heat your favourite jar and toss it with the right pasta shape for a delicious, authentic Italian dinner, ready in minutes.
Explore the full range in the Carluccio's online shop today!
