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How to make Authentic Spaghetti Bolognese
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How to make Authentic Spaghetti Bolognese

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I love spaghetti Bolognese, but I was surprised to learn that Italians don’t actually eat it! My Italian brother-in-law Luca makes a unique version, and this video explores how this special Bolognese recipe works. We’ll show you how to cook a delicious alternative, perfect for an Italian food dinner. 🤤🔥

Official Recipe form Accademia Italiana Della Cucina 👉 chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.accademiaitalianadellacucina.it/sites/default/files/Rag%C3%B9%20alla%20bolognese%20-%20ricetta%20aggiornata%2020%20aprile%202023.pdf

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⏱️ TIMESTAMPS
00:00 — The Big Lie: Why Spaghetti Bolognese Doesn’t Exist
00:10 — Luca’s Influence: The Italian Secret
00:30 — History Lesson: From 18th Century France to Pellegrino Artusi
01:43 — The Official Blueprint: Accademia Italiana della Cucina
02:20 — Meat Selection: Why We’re Grinding Skirt Steak
03:04 — The Fat Factor: Fresh Pancetta (Pork Belly) Breakdown
04:11 — The No-Garlic Rule & Prepping the Soffritto
04:38 — The Sear: Browning Meat & Tomato Paste Caramelization
05:05 — Deglazing: Red Wine & The 200g Tomato Rule
05:33 — The Broth Controversy: MSG Cubes vs. 24-Hour Homemade Stock
06:10 — Pasta Politics: Why It Must Be Tagliatelle
06:45 — The Dairy Secret: Adding Milk & Precision Simmering (85°C)
07:22 — The Reveal: Turning “Soup” into a Concentrated Meat Sauce
08:22 — The “Al Dente” Secret: Finishing Pasta in the Sauce
09:03 — Taste Test: Better Than Any “Spag-Bol”
09:43 — The Art of La Scarpetta (The Bread Polish)
10:18 — The Final Verdict: Parmigiano-Reggiano or Nothing
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13 Comments

  4. @yevgenz

    In Ukraine similar dish is called "Pasta Navy-style", "Macaroni a la Supermarina", though the recipe may differ widely.

  6. @tristannoelmans

    Italians can be so anal about their good. Like spaghetti carbonara: invention of American GIs after the war who had a lot of milk, egg powder and ham. Same for chiabatta. Invented in the 1980s as a response to baguettes. Or ladeling stock one spion at a time in risotto; not necessary at all, just stir often. Etc…

  7. @MarsSurfer8647

    My Houston nephew says he had spaghetti Bolognese in Venice so it must be real Italian food. I pointed out that he was in Venice CALIFORNIA, not ITALY. He said, “there’s no difference.” Luckily for me I have access to a large bottle of bourbon…………………

  10. @WhoStoleMyAlias

    Nice effort, but if you are using fresh pork belly you are going to miss a lot of flavours from the cured pancetta. Also grinding the beef is actually wrong as it results in a sandy structure that is pastaphobic, you want to cut the beef and braise it for many hours to where it falls apart into small fibers that want to cling on to the pasta. Lastly, it's not a tomato sauce, don't add tomatoes!

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