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Lana Mihajlović ha publicado una actualización
hace 4 semanas (editado)
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Bolognese – a story with many faces
In Bologna, a city steeped in the colors of red rooftops and brick walls, a sauce was born that became a world classic – ragù alla bolognese. Its original form was simple yet layered: minced meat, pancetta, a soffritto of onion, carrot, and celery, wine, tomato, and patience measured in hours. It simmered quietly until the whole house was filled with both richness and comfort.
But Bolognese never stayed only in Bologna. Although today many people associate it almost exclusively with spaghetti, in Italy it is traditionally served with tagliatelle – broad ribbons of pasta that absorb the sauce much better. And yet, every homemaker and every cook has their own Bolognese. Some add red wine instead of white, some use fresh rosemary or bay leaf, while others slip in a few pieces of chocolate to deepen the flavor. Some prefer it thick, almost like a spread for bread, while others make it lighter, to coat the pasta beautifully. It is in these small differences that the beauty of Bolognese lies, a dish that unites tradition with personal touch, and at the same time remains one of the most influential creations of Italian cuisine.
In my kitchen, Bolognese begins with a mix of beef and pork, often with a touch of smoked sausage for that whisper of smoke. Onion and carrot bring sweetness and warmth, while mushrooms add a woodland, earthy depth. I brown the meat thoroughly and season it with mustard, because it’s in that very moment, when the meat caramelizes, that the depth of flavor is born. Then I let it slowly simmer in tomato sauce, enriched with a spoonful of ketchup and a hint of sugar. The seasonings are simple: salt, pepper, granulated garlic, and a touch of chili flakes. At the very end, I stir in a little pasta water, so the sauce and pasta embrace as one.
And of course, my Bolognese is always served with tagliatelle, because they’re the ones that best capture and hold the sauce.
And you? What’s your secret ingredient for Bolognese and which pasta do you love to eat it with?
Lana Mihajlović, Carolina Alvarez Santín y8 más9 Comentarios-
This is such a beautiful tribute to Bolognese—rich in history, technique, and personal flair. I love how your version brings in smoked sausage and mustard for that extra depth. Mine leans toward slow-cooked beef with a splash of red wine and a bay leaf tucked in for warmth. And I am a bit of a traditionalist, I love tubular spaghette pasta, sadly I am a ceoliac so cannot enjoy regular store bought pasta, my options are very limited when it comes to Gluten free, I have to make my own.
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@judyrusselllive-com-au Oh, I love the sound of your Bolognese! Red wine and bay leaf give it that deep, classic warmth, it’s like a hug in a sauce. I completely get the gluten-free struggle, but making your own pasta must add a whole new level of pride (and flavor!) to the dish. Honestly, I think that makes your Bolognese even more authentic, because nothing says Italian soul like homemade. ❤️
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Enhorabuena. EStá estupendo el plato.
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@cecu6669hotmail-com Thank you Antonio ❤️
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Qué pinta tan deliciosa tiene. Esa receta la tengo pendiente.
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@mercedesdelgado1977gmail-com Thank you dear. How do you make bolognese?
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pues no la suelo hacer mucho así que no tengo una receta definida. Pero sería con carne de ternera y cerdo, cebolla, zanahoria, algo de vino con salsa de tomate casera. Tengo ganas de hacerla como la vi en un curso. Habrá que volverlo a mirar, ver lo que se necesita y prepararla
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Buenísima esa boloñesa, sin duda. En casa a veces la hacemos con pasta fresca, que hace mi marido, otras la metemos en una lasaña, otras hacemos un pastel de puré de patata y boloñesa… y es que está buena en todas sus versiones.
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@carolsan29hotmail-com Thank you dear. Homemade pasta definitely takes everything to a higher level. ❤️
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