You’re in Italy, staring at the beautiful landscape. The sunlight dances on your skin. The aroma of the freshly prepared meal glides to your nose. You smile because you are present, and enjoying the now. Food has a way of taking us on trips.
Spaghetti bolognese is one of the most eaten meals around the world. It’s tasty and inexpensive to make. It’s what I make when I don’t have the time for the ultimate spaghetti and meatballs. So, where did this dish come from?
Contrary to popular assumption, it has no definitive tie to the city of Bologna, in northern Italy. Historians generally agree that the dish originated in Imola, a city that sits just west of Bologna, and is home to the earliest documented ragù sauce, dating from the end of the 18th century.
It took British and American tastebuds more than a century to catch up with the cardinal. After the second world war, soldiers returning from serving in Italy helped disseminate spaghetti bolognese by bringing their own versions of Italian meat and pasta dishes back home. In America the dish was also championed by Italian immigrants, who – excited by the cheapness of meat in comparison to Italy – began to add meat to dishes from their homeland. That resulted in the birth of spaghetti bolognese in its current American incarnation, often referred to simply as “spaghetti”, and other Italian-American staples like spaghetti and meatballs. In Britain in the 1960s dinner-party hosts would whip up a “spag bol” in a bid to appear accustomed to “exotic” cuisine.
source: The Economist
In Italy, it's made using flat pasta, while in other countries it’s made using spaghetti.
My version of Spaghetti Bolognese is a bit different. No milk, carrot, or celery, in the recipe. Like with most recipes, I use what I have, and add my own touch. Because cooking is an art. And art is inspired, right?
Anyways…
Am I the only one who pairs music with what’s on the menu? Italian music for Italian food. It makes the process exciting. So bolognese on the menu? ”Welcome to Italy, where I’m a top chef, cooking to delight the customers.” I switch between worlds for each dish. It’s fun you know? Turning what some consider a mundane task into entertainment. If you haven’t, you should give it a try. Yes my friend, loosen up a bit and rock to the beat. Here’s a playlist with 29 tracks to help you set the ambiance.
The ingredients
Spaghetti
Minced beef
Tomato sauce
Wine ( though I didn’t have any this time)
Salt
Black pepper
Cayenne
Nutmeg
Bell pepper
Onion
Garlic
Parsely
Thyme
Tomato
Cheese
How to make it
Season 1/2 lb of minced beef with 1 tbsp of salt 3/4 tsp of black pepper, and 1/2 tsp of cayenne pepper. Marinate for at least 30 minutes or overnight.
Dice 1 medium onion, 4-6 cloves of garlic, 1/2 of a medium bell pepper, and 1 medium tomato. Grab a few stalks of parsley. Feel free to chop or use whole.
Get a large pan to brown the minced beef. Choose one that will be able to hold the pasta too (if you prefer combining them before plating).
Add a pot of water with salt to boil the spaghetti.
Heat the pan and add about 4 tbsp of oil. I like to use coconut or olive oil.
Add beef, and continuously stir on high for about 5 minutes. Add your diced seasonings and stir for another 5 minutes. Then add your tomato/ pasta sauce, 1/2 cup of wine, a pinch of nutmeg, and 1 tsp of sugar. You may add other herbs and spices to boost the flavor.
Cover the minced beef and turn the stove to low.
Add spaghetti to boiling water. Cook as directed on the package.
Drain spaghetti and add to the pan of minced beef and combine, or place spaghetti on a plate and top with the beef sauce. Top with a hand of cheese and fresh parsley.
Enjoy with some wine or drink of your choice. Life is short. You have to be intentional about how you live it. I seek joy in everything I do.
Oh, you can keep the music going while you eat, to share the experience with your family or guests.