A food review written by: Lee Sonogan

(18th century) Main course, pasta

“No man is lonely eating spaghetti; it requires so much attention.” – Christopher Morley

This piece of research will discuss the well-known dish, Spaghetti Bolognese. The Oxford dictionary described it as spaghetti served with a sauce of minced beef, tomato, onion, and herbs. Spaghetti Bolognese has become a popular dish in many other parts of the world and can be made in many different ways. From family recipes to take-away. The ingredients of this dish vary all over the world

Spaghetti Bolognese originated in Bologna in Northern Italy where it is known by its original name ‘ragu alla Bolognese’. Bolognese is the English translation of Ragu meaning a sauce we based on beef and vegetables, particularly tomatoes. The people of Bologna traditionally serve their famous meat sauce with tagliatelle because it holds the sauce much better than spaghetti. Also in the UK, USA and Northern Europe a lot more tomatoes are used than the original recipe recommends

Pasta is rumoured to be the result of the Arab’s in North Africa known as the Moors, invading Sicily in the 8th century. The invasion resulted in food products bought by the Arabs spreading across Italy. Preservation of pasta was a very popular idea especially for voyages and travellers. Today pasta is popular all over the world because it is not expensive, easy to make, nutritious and versatile.

The love of spaghetti Bolognese is likely to continue into the future. I have a craving for it now just thinking about it. From perceptions, presentation to chefs input, combining meat, pasta and cheese is an art form. It takes skill to make this meal perfect. The combined taste of all ingredients gives it a delightful taste like nothing else. And when I have this meal I also have garlic bread with it which makes it even better. I recommend this food to absolutely everyone.

7.75/10

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