The ORIGINAL Bolognese from 1881
The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn’t call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes.
50g Pancetta
150g Veal
¼ Yellow Onion
½ Carrot
Celery (2 Palms)
40g Butter
Flour (Pinch)
Broth (Ladle)
Very little or no salt
Pepper
Nutmeg (Optional)
Horse-Tooth Pasta
-Fry the pancetta for a couple minutes, then add the veal and fry till slightly brown.
-Add finely diced veggies and butter.
-Once cooked, add a pinch of flour, broth, salt, nutmeg, and toss with the al dente pasta.
Top with ground black pepper and Parmesan, and enjoy!
#bolognese #bologna #italianfood #cooking #recipe #history
This is the original Bol recipe from 1881 it only takes 10 minutes to make and as you can see there are no tomatoes I tracked down an old Italian version of the book where this recipe first appears and because the copyright for macaroni Al has clearly expired here’s the
Recipe start with 50 g petta 150 g ve and a qu of a common onion half a carrot and two Palms of celery the measurements aren’t that precise but hopefully the size of vegetables and Palms hasn’t changed that much much in 140 years finally dice all those and fry them in
40 G of butter add a pinch of flour but just a little bit and a penino of broth a little or no salt and for those who like it nutmeg the sauce which artzi never actually calls a ragu is literally only half the recipe the other half talks about the specific half-sized hor
Tooth horse tooth half-sized horse tooth pasta shape and the importance of cooking your pasta al dente
22 Comments
The ORIGINAL Bolognese from 1881
The sauce recipe originally appears in Pelegrino Artusi’s “La scienza in cucina e l’arte di mangiar bene” in 1881. He doesn't call it a ragù because that refers to a slow-cooked sauce, whereas this sauce can be cooked in under 10 minutes.
50g Pancetta
150g Veal
¼ Yellow Onion
½ Carrot
Celery (2 Palms)
40g Butter
Flour (Pinch)
Broth (Ladle)
Very little or no salt
Pepper
Nutmeg (Optional)
Horse-Tooth Pasta
-Fry the pancetta for a couple minutes, then add the veal and fry till slightly brown.
-Add finely diced veggies and butter.
-Once cooked, add a pinch of flour, broth, salt, nutmeg, and toss with the al dente pasta.
Top with ground black pepper and Parmesan, and enjoy!
#bolognese #bologna #italianfood #cooking #recipe
Yea, a large majority of the 'classic' quintessentially Italian dishes were invented in the last 80 years or so, and many of those not even in Italy lol. It annoys me when we treat the cooking of certain dishes as an immutable artform worthy of borderline liturgical rigour and reverence and Italy is definitely guilty of that haha
The size of vegetables have changes drastically in the last 100 years…
Okay. If it has celery then I'm never making the original version
I was always under the impression Bolognese sause was just onions cooked down for HOURS
But is it tasty or not ..??
Looks crap and probably tastes the same.
The ratio of celery to anything else in this recipe is just… What? Why?
Am i watching tasting history lol
This is not the original ragu a la bolognese as your title suggests. It's a different recipe that just happens to be from Bologna hence the name.
What's it like to eat? Is there a full video on the way?
Love it. But isn't the pasta double a horse tooth?
imagine if an english celebrity chef made this on tv without explaining the history: they'd be absolutely evicerated
So its chicken noodle soup without chicken
you r wrong in everything, this is not bolognesse this is white ragu
Aldente pasta suuuuucks!
I cant make bolognaise becauae itll yurn into a chilli con carni
That is precisely what I've always hated about cooking shows. "It only takes 10 minutes to make" and you have every ingredient prepared in a separate container. The prep and doing the dishes is 75% of the work, the actual cooking is just the fun part that nobody has a problem with in the first place.
That looks tasty enough to me.😊
Nice relativity for purists out there who say bolognese should be so and so. Recipes can be changed and varied.
Whooooa. I feel nonnas around the world howling to this lmao dig the vibe. Subbed
why so insistant on calling it 'original'? Have people in Bologne never before cooked their own pasta and is this really the first instance of such. I doubt it's some kind of creatio ex nihilo personally. If anything it seems to be the copyright itself that's ORIGINAL, which only tells us it was in someone's interest to patent it and was successful in doing so