Ragù Bolognese

Today’s cooking lesson: Ragù Bolognese starred Michelin

Everybody has an opinion on alla ragù bolognese, the classic meat sauce that originates from the northern Italian region of Emilia-Romagna. Only this week, the chef and restaurateur Antonio Carluccio called out the British for what he saw as their bastardization of the dish, specifically the use of herbs and spaghetti in “spaghetti bolognese” or, whisper it, “spag bol.” According to Carluccio a ragù alla bolognese should be made with “oil, onion, two types of meat – beef and pork…tomatoes, then a bit of wine, including tomato paste…grate Parmesan on the top” – served with tagliatelle, he told The Telegraph.

Below you can watch three Michelin star chefs cooking ragù alla Bolognese their way. Mario Batali and Giorgio Locatelli (16 minutes in) stay fairly true to the original while Gordon Ramsay chucks in some dried oregano and worcestershire sauce for his bolognese on a budget.

This again raises the question of how far chefs should be allowed to push traditional recipes? Certainly we’ve seen some homecooked bolognese horror shows in our time (ketchup anyone?), but if a cook feels they can enhance a dish should they be allowed to mess with years of tradition? Let us know your thoughts!


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