Fire and Stone Pizzeria on Pattaya Klang

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From Wikipedia, the free encyclopedia

Bolognese sauce

Fettuccine with Bolognese ragù

Type Sauce Place of origin Bologna, Italy Main ingredients Ground meat (beef or veal, sometimes pork), onions, celery,carrot, tomato paste, wine Cookbook:Bolognese sauce Bolognese sauce

Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-basedsauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress "tagliatelle al ragù" and to prepare "lasagne alla bolognese". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni orpenne. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing andbraising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped meat (generally bovine, includingbeef, and possibly pork, such as pancetta), wine and a small amount of tomato concentrate.

The earliest documented recipe of an Italian meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. In 1891 Pellegrino Artusi first published a recipe for a meat sauce characterized as being "bolognese". While many traditional variations do exist, in 1982 the Italian Academy of Cuisine registered a recipe for authentic ragù alla bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla bolognese is often referred to simply as ragù.

Outside Italy, Bolognese sauce often refers to a tomato-based sauce to which mince (beef or pork) has been added; such sauces typically bear little resemblance to ragù alla bolognese. Whereas in Italy ragù is not used with spaghetti,^[1] so-calledspaghetti bolognese has become a popular dish in many other parts of the world.....

 

Spaghetti bolognese[edit]

Spaghetti bolognese with thyme and basil

So-called spaghetti alla bolognese (also variously known as spaghetti bolognese, esparguete à bolonhesa, spaghetti bolognaise and colloquially in Commonwealth countries as spag bol) is a pasta dish invented outside of Italy, consisting of a meat sauce served on a bed ofspaghetti.^[23] The sauce is commonly prepared from ground beef, tomato, onion, bacon, spices, possibly cream and additional vegetables such as carrots, celery, or parsnip. The dish is often topped with a sprinkling of grated Parmigiano cheese. Although spaghetti alla bolognese is very popular in various countries outside of Italy, ragù is never served with spaghetti in Bologna (or elsewhere in Italy), as the pieces of meat do not adhere well to this kind of pasta.^[23]

In recent decades, the dish has become very popular in France, Iran, Libya, Brazil, Germany,Austria, Hungary, Sweden, Finland, Denmark and Norway. It is called spaghetti med köttfärssås in Swedish; spagetti ja jauhelihakastike in Finnish; spaghetti med kødsovs in Danish;^[24] bolognai spagetti in Hungarian; and spaghetti og kjøttdeig in Norwegian; or simplybolognese. Most of these dishes have ground beef and grated cheese as the main ingredient, other ingredients can vary or even be omitted.

A version of this dish is popular in the United Kingdom, New Zealand and Australia where it is often referred to as spag bol orspag bog.^[25] In the United States, the dish is often called simply "spaghetti", or "spaghetti and meat sauce"; the sauce - a tomato-and-ground-beef sauce that bears little resemblance to the ragù served in Bologna—is typically called "spaghetti sauce",^[26] and the term "bolognese" is rarely applied. In Iran, this dish is simply referred to as "macaroni" and usually contains Turmeric as the main seasoning of the ground beef, as well as diced, skin-less potatoes in the spaghetti sauce. Many Iranians make Tahdig out of the bottom of the spaghetti as it is simmering.

MORE here:

http://en.wikipedia.org/wiki/Bolognese_sauce

Nothing about any sausages in it...Yorta...

Edited November 9, 2014 by Gabor

[jacko 8,815]

This thread raises some interesting business opportunities.

 

A lot of the ingredients for Italian cuisine needs to be imported from Italy, but why is that? Tomatoes, peppers and olives grow just fine in Thailand. Cheese can surely be made here.

 

Maybe some enterprising soul could start producing these things locally, for the local market?

Let me take a stab at this one.

 

If they were produced in Thailand, they wouldn't be Italian!

[MeGoDanceNow 4,281]

Let me take a stab at this one.

 

If they were produced in Thailand, they wouldn't be Italian!

 

Tell that to the paisans in my old neighborhood in Toronto.