the real spaghetti bolognese

Contrary to popular belief, the true traditional dish of Bologna isn’t meat ragù, but spaghetti with tuna and tomato. Yes, you read that right. Spaghetti Bolognese as we know it today—a dish of spaghetti topped with a meat-based sauce—is not a traditional Italian recipe and does not originate from Bologna. Instead, it’s largely a product of international reinterpretation, especially in places like the UK, the U.S., and Australia.

According to the Accademia Italiana della Cucina, this long-debated point has finally been clarified. The Accademia traced the origins of spaghetti alla bolognese back to the early 20th century, when canned tuna in oil became widely available and spaghetti began to make its way into northern Italy. The dish quickly gained popularity thanks to its affordability and its suitability for meatless Fridays observed by Catholics.

The first official recipe for ragù alla bolognese was registered in 1982 by the Accademia Italiana della Cucina in Bologna. Over the years, countless variations have emerged, and one of our family favourites is lovingly prepared by Mr. S.  A big thank-you to Chef Corleone for shining a spotlight on this classic dish. 😊

you will need

1 can whole peeled tomatoes (from Italy)
1 jar of tuna in olive oil (from Italy)
1 onion, thinly sliced
6 anchovy fillets packed in oil (from Italy)
olive oil
spaghetti (cooked according to packet instructions)
parsley, chopped for garnish

method

In a frying pan over low heat, add a generous splash of olive oil. Finely chop the anchovy fillets and add them to the pan. As they begin to warm and melt into the oil, add the sliced onions and stir to combine. Let the onions cook slowly until soft and translucent (about 30 minutes).

Meanwhile, crush the tomatoes by hand for a rustic texture, or pass them through a food mill if you prefer a smoother sauce. Once the onions are ready, stir in the tomatoes. You’ll need to eyeball the quantity here—you’re aiming for a good balance between the onions and tomatoes.

Increase the heat to medium and allow the sauce to come to a gentle bubble. Drain the tuna, flake it slightly, and stir it into the sauce. Let it simmer for about 5 minutes to meld the flavours.

Add the cooked spaghetti to the pan and toss well to coat. If the sauce needs loosening, stir in a bit of reserved pasta water until it reaches your desired consistency.

the culinary chase’s note:

This dish was full of flavour; light enough to savour to the last bite, and with just the right touch of richness.  Enjoy!