Think that you know the trusty spaghetti bolognese? Think again. There’s so many different variations of the dish that drift away from the traditional recipe. This evolution stems from wanting the freedom to take such a strong culinary basic and to run with it, add to it and create more taste-bud-tingling options.
Perhaps a sprinkling of chilli flakes for some added kick, or a few squares of chocolate for a fusion food alternative. We all make classic dishes in our own way — a pinch of something here, a dash of something there — with the variety of methods and ingredients making our voyage of discovery all the more exciting, and the results all the more deliciously unexpected.
But when committing to the traditional recipe tagliatelle is the correct base for making spaghetti bolognese, which flips the nickname ‘spag bol’ on its head — how does ‘tag bol’ sound? Recipes have strayed so far from the integrity of the dish that there was a recent intervention in the form of a coordinated mass cook in; nearly 450 chefs in Italian restaurants across 50 countries cooked bolognese using authentic ingredients including pancetta, carrots, celery, onions, tomato paste and a dash of wine.
Yes, it’s essential that the traditional, genuine dish continues to exist with a clear identity. We need a consistent recipe and methodology to both preserve that deep tomato meaty richness and to make sure that it’s easily accessible by anyone who wants to make it and revel in it.
At Eurest we have a back-log of trusty recipes, and tried and tested methods that keep our service standards so high. But we also like a sprinkle of innovation — bringing a zing and excitement to what we offer. No matter what, we serve fresh, tasty, nutritious food that we hope will keep you coming back, time and time again.
Squires, N. (2010) ‘Italian chefs tell world how to make correct bolognese’ The Telegraph, 18 January 2010 [online] http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7017565/Italian-chefs-tell-world-how-to-make-correct-bolognese.html (Accessed 2 December 2013).