Pappardelle Al Ragu - the actual 'Spaghetti Bolognese' 🇮🇹 🍅 🐄🍷#short #shorts

In Italy, people don't eat "spaghetti bolognese" - this thing was invented by Muricans, just like "parmesan cheese" or deep dish "pizza".

Original Italian sauce, which Bolognese is based on, is beef ragu. It is slowly braised beef, that was cut in large pieces (unlike American mince), and had just a touch of crushed tomatoes or tomato paste. The most important ingredient to ragu, aside from beef is wine, which originally was dry red wine, but to my taste, best wine for ragu is Marsala wine, which is fruity, has higher alcohol content, which tenderizes meat.
The most popular spices for ragu include (but are not limited to): rosemary, thyme, nutmeg and bay leaves. And garlic of course.

Also people in Italy are not using spaghetti chitarra for ragu. Most popular pastas for this dish are tagliatelle, pappardelle and rigatoni.

Drop a comment if you want to me to share my recipe.