One of the most popular recipe outside Italy, the salsa “Bolognese”. I, myself developed my own style of preparing it, once I browned the
ground meats (beef and pork), I add the onions and garlic. When all is
blended then I add red wine, tomato sauce, the veggies (leek, carrot,
celery, herbs, salt and pepper.
But, how did this Bolognese became “salsa Bolognese”? although there
are many theories out there, it was basically an “accident”. Already
in the times of the Romans, they used to fix a stew meat. One day, the
chef of Louis XIV (who was from Bologna) decided to ground the stew
meat and decided to prepare that way with the pasta. Already the
French they called that stew from the Romans, “Ragout” and Italians
adopted and adjusted to “Ragu” (means add flavors, make it taste
better). There is another theory though, the chef of a well respected noble
family from Romagna, Cardinal Chiaramonti is the one who developed the
“Bolognese” sauce. The chef’s name was Alberto Alvisi.
The Spaghetti Bolognese (that is completely “wrong” according to
Italian’s culinary researchers) was expanded rapidly outside Italy and
only in the early 1980, Spaghetti Bolognese became officially a
“traditional recipe” from Bologna and it is now registered in the
Chamber of Commerce in Bologna.