I love dropping into ABC Radio Melbourne every couple of weeks to chat food. With MasterChef’s Matt Preston filling in for Richelle Hunt, we decided to discuss one of the world’s most popular dishes, Spaghetti Bolognese. Listen in to learn why this is The History of the Dish That Doesn’t Exist!
Listen to our chat below.
Here are a few spag bol tidbits:
- The sauce originates from Bologna, in Italy’s northern province of Emilia Romagna. There it is called ‘ragu’ and is always served with a flat pasta such as tagliatelle. No-one in Bologna ever eats ‘spaghetti bolognese’!
- The first published mention of the Bologna-style ragu is in the 1891 book, La Scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi, a book credited with documenting Italian cuisine for the first time. It calls for lean veal, minced vegetables, cooked in butter and covered in broth.
- In 1982, an official ragu recipe was enshrined with the Bologna Chamber of Commerce.
- I think the first Australian mention was in a Women’s Weekly publication in 1952. It was a baked casserole which included shortening, garlic, onion, minced steak, tomatoes, water or stock, Worcestershire sauce, spaghetti and grated cheese. It’s interesting to note that no olive oil was used – in those days, you would only find it in the chemist!
- Many spaghetti bolognese recipes call for milk; I tried a ragu in Bologna which also included a splash of coffee as its secret ingredient!
- My Spaghetti Bolognese recipe is wonderful, if I do so say myself!
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