What you’ve been calling “spag Bol” all these years, is in fact spaghetti incorrectly served with a meat ragú (meat slowcooked with veg) that originated in Bologna.
A proper ragú Bolognese needs a wider noodle like fresh pappardelle or tagliatelle, or a more robust shape like penne or rigatoni. An authentic meat ragú also has very little tomato and starts with the so rito – diced onions, celery and carrot sautéed slowly in olive oil until fragrant. Here’s how to make the ultimate ragú, courtesy of TASTE food editor Abigail Donnelly.
Nota bene: Slow-cooking your onions means you’ll never have to add sugar to a sauce again.