Spaghetti, while popular, is not the ideal pasta shape for rich sauces like ragu. Chef Jasper J. Mirabile Jr. and Bologna's Mayor Virginio Merola emphasize that spaghetti is too slippery for proper sauce adherence. Instead, tagliatelle, which is traditional and was invented in Bologna, is recommended for its ability to hold sauce. Other suitable pasta shapes mentioned include rigatoni, paccheri, and pappardelle, which work well with thick sauces due to their structure and texture, while spaghetti Bolognese itself is considered inauthentic by culinary authorities.
Unfortunately, spaghetti is too slippery and sauce will not adhere to it, and it is never used in Bologna with a ragu. Seriously, it's almost like an unwritten law.
Tagliatelle is the most authentic cut and used in Bologna. It is wide and thick and holds the sauce.
Rigati type pastas with lines or ridges work especially well so the sauce adheres to the pasta.
Spaghetti Bolognese doesn't actually exist.
Collection
[
|
...
]