Spaghetti Alla Bolognese comes to us from the city of Bologna, Italy. However, we have substituted the standard spaghetti pasta with spaghetti squash and the spaghetti squash has its origins in China. This is a case of two great tastes that go together (Bolognese Sauce and Spaghetti Squash).
Table of contents
Ways to Make Spaghetti
This Bolognese sauce is not to be confused with the Bolognese dog. However, the rich Bolognese sauce is full of flavor, thick, and will make you forget about canned spaghetti sauce. You can use it with any type of pasta or as a stand-alone stew with some crackers.
We chose to go with spaghetti squash to accompany this delicious sauce. I put the spaghetti squash in the oven to cook after I add the meat to the Ragù sauce in the recipe. It gives enough time to cook and shred the spaghetti squash.
An ingreadent some may not reconize is pancetta. Pancetta and bacon are both made from pork belly and are salt-cured and can be interchanged with each other in this recipe.
How to Store Spaghetti
To maximize the shelf life of cooked spaghetti for safety and quality, refrigerate the spaghetti in shallow airtight containers or resealable plastic bags. Properly stored, cooked spaghetti will last for 3 to 5 days in the refrigerator.
The History of Spaghetti
While some historians believe pasta originated in Italy, most are convinced Marco Polo actually brought it back from his epic voyage to China. The earliest known pasta was made from rice flour and was common in the east. In Italy, pasta was made from hard wheat and shaped into long strands.
The City of Bologna, Italy
Bologna is the capital and largest city of the Emilia-Romagna Region in Northern Italy. It is the seventh most populous city in Italy with about 390,000 inhabitants and 150 different nationalities. It’s a metropolitan area that is home to more than 1,000,000 people.
A Brief History of Bologna, Italy
The first settlements date back to at least 1000 BC. The city has been an urban center, first under the Etruscans (Velzna/Felsina) and the Celts (Bona), then under the Romans (Bononia), then again in the Middle Ages, as a free municipality (for one century it was the fifth largest European city based on population).
Home to the oldest university in the world, the University of Bologna, founded in 1088, Bologna hosts thousands of students who enrich the social and cultural life of the city. Famous for its towers and lengthy porticoes, Bologna has a well-preserved historical center (one of the largest in Italy) thanks to a careful restoration and conservation policy that began at the end of the 1970s, on the heels of serious damage done by the urban demolition at the end of the 19th century as well as that caused by wars.
Tourism in Bologna, Italy
An important cultural and artistic center, its importance in terms of landmarks can be attributed to a varied mixture of monuments and architectural examples (medieval towers, antique buildings, churches, the layout of its historical center) as well as works of art that are the result of a first-class architectural and artistic history.
The City is also an important transportation crossroad for the roads and trains of Northern Italy, where many important mechanical, electronic, and nutritional industries have their headquarters. According to the most recent data gathered by the European Regional Economic Growth Index (E-REGI) of 2009, Bologna is the first Italian city and the 47th European city in terms of its economic growth rate.
In 2000 it was declared the European capital of culture and in 2006, a UNESCO “city of music”. The city of Bologna was selected to participate in the Universal Exposition of Shanghai 2010 together with 45 other cities from around the world.
The Cuisine of Bologna, Italy
Well, Bologna is known for cured meats, salty cheeses, handmade pasta, hearty meat sauces, and of course, gelato. And if that doesn’t sound like enough, there’s even a “food theme park” where you can experience and taste all the foods of Italy.
– Featured Restaraunt –
Al Sangiovese Restaurant
Vicolo Del Falcone 2
40124 Bologna (Bologna)
Telefono: +39 +39 051 583057
Sangiovese is a small typical restaurant in Bologna city center, a few meters from the enchanting Piazza Maggiore and the central Via D’Azeglio. Located in the heart of the city, Al Sangiovese restaurant is ideal for tourists but also for those who want to spend a lunch break enjoying the typical flavors of their city.
How to Make This Spaghetti alla Bolognese Recipe
Organize your equipment and ingredients before you start. because this recipe takes some time and requires constant attention, primarily stirring the sauce. So chop those vegetables and let’s make some Spaghetti alla Bolognese.
What You Will Need to Make Spaghetti alla Bolognese
Equipment Needed
- Dutch Oven
- Spatula
- Baking Sheet
- Two Forks
For the Béchamel
- 4 tbsp unsalted butter
- 4 tbsp flour
- 2 ⅔ cups milk
- 1 cup grated parmesan cheese
- black pepper to taste
- salt to taste
For the Ragù
- 3 tbsp extra virgin olive oil
- 3 oz pancetta or thick bacon finely chopped
- 1 onion finely diced
- 3 med stalk of celery with leaves finely diced
- 3 small carrots finely diced
- 6 cloves of garlic roughly chopped
- 10 oz ground pork
- 10 oz ground beef
- 2 tbsp tomato paste
- ⅔ cup dry red wine
- 1 cup half and half or heavy cream or milk
- 1 28- can crushed tomatoes 28 oz can
- black pepper to taste
- salt to taste
How to Cook Spaghetti alla Bolognese
Time needed: 1 hour and 45 minutes
How to cook Spaghetti alla Bolognese
- For the Spaghetti Squash
Preheat the oven to 400°F.
- Season the Squash
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Cook the Squash
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash.
- Scrape and Fluff the Strands
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
- For the Béchamel
In a large saucepan melt the butter over medium-high heat. Add the flour and cook, stirring with a whisk, for 3 minutes.
- Add the Milk and Cheese
Slowly add the milk, and whisk together. Add the grated parmesan cheese. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.
- For the Ragù
Heat the olive oil in a 12-inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, for about 10 minutes.
- Add the Garlic and Meat
Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the beef and pork into the pan and slowly brown over medium heat, breaking up with a wooden spoon.
- Simmer for 15 Minutes
Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.
- Add the Wine
Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles.
- Add the Half and Half
Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking.
- Add the Tomatoes
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
- Add the Béchamel
Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon.
- Assemble and Serve the Spaghetti alla Bolognese
Add the cooked fresh pasta and stir to combine.
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Spaghetti alla Bolognese
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Equipment
Ingredients
For the Spaghetti
For the Béchamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 ⅔ cups milk
- 1 cup parmesan cheese
For the Ragù
- 3 tbsp olive oil
- 3 oz pancetta or thick bacon finely chopped
- 1 yellow onion finely diced
- 3 stalks celery ribs with leaves finely diced
- 3 carrot finely diced
- 6 cloves garlic roughly chopped
- 10 oz ground lamb
- 10 oz 80/20 ground beef
- 2 tbsp tomato paste
- ⅔ cup red cooking wine
- 1 cup half-and-half cream or heavy cream or milk
- 28 oz crushed tomatoes
- black pepper to taste
- salt to taste
Instructions
For the Spaghetti Squash
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.1 spaghetti squash, olive oil, salt, black pepper
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
For the Béchamel
- In a large saucepan melt the butter over medium-high heat. Add the flour and cook, stirring with a whisk, for 3 minutes.4 tbsp unsalted butter, 4 tbsp all-purpose flour
- Slowly add the milk, and whisk together. Add the grated parmesan cheese. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.2 ⅔ cups milk, 1 cup parmesan cheese
For the Ragù
- Heat the olive oil in a 12-inch dutch oven over medium-high heat. Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.3 tbsp olive oil, 3 oz pancetta, 1 yellow onion, 3 carrot, 3 stalks celery ribs
- Add in the garlic and sauté for 30 seconds before adding in the meat. Stir the beef and pork into the pan and slowly brown over medium heat, breaking up with a wooden spoon.6 cloves garlic, 10 oz ground lamb, 10 oz 80/20 ground beef
- Stir often for about 15 minutes, or until the meats are a deep brown. Add the tomato paste and stir to combine.2 tbsp tomato paste
- Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown bits as the wine bubbles.⅔ cup red cooking wine
- Stir in the half and half. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook for 30 minutes. Stir frequently to check for sticking.1 cup half-and-half cream
- Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 20-30 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper28 oz crushed tomatoes
- Once cooked, stir in the Béchamel sauce into the meat sauce and combine with a wooden spoon.
Assemble the Spaghetti alla Bolognese
- Add the cooked fresh pasta to the Bolognese sauce and stir to combine and serve.black pepper, salt
Nutrition
Other Recipes That Go Well With Spaghetti alla Bolognese
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Al Sangiovese Restaurant – By https://www.alsangiovese.com/
- By Conte di Cavour – Own work, CC BY-SA 4.0
