Spaghetti alla Bolognese – Spaghetti al Ragù

I don’t know why, outside of Emilia-Romagna (an Italian region), spaghetti with ragù is listed on restaurant menus as “Spaghetti alla Bolognese”; could it be because ragù is originally from Bologna? Personally, I make this fantastic pasta sauce called ragù about once a month. I make a single (large) batch, so I portion out the leftovers and freeze them. Here’s the recipe: https://www.chefmamy.com/2023/02/25/ragu-bolognese
In any case, the rule here is: authentic and easy to make… meaning I put the spaghetti on to cook, and once it’s cooked and drained, I toss it with the ragù. If you prefer pasta with a more delicate flavor, after draining it and before tossing it with the sauce, add a little butter and stir, then add your desired sauce. Now you know that the famous spaghetti Bolognese is super easy to make 😊.

Buon Appetito!!