What is spaghetti bolognaise ?

Question

I never heard tell of spaghetti bolognaise. Do you put bologna in the sauce instead of hamburg or sauages?

Answer 1

Bolognaise means a type of meat sauce or meat gravy.

Answer 2

I wish ignorant people wouldn't answer these types of questions. Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a very small amount of tomato, perhaps a couple of tablespoons of tomato paste.
There is NO BOLOGNA in Bolognese sauce.

Recipes differ greatly from a very classic and time-consuming ragù alla bolognese to a much simpler and quicker sugo di carne (‘meat sauce’). A simple but authentic form of ragù alla bolognese may be made as follows:

Saute finely chopped carrots, onions and celery and other aromatics in olive oil.
Brown finely minced meat (beef flank and pancetta) in the vegetables. (As a shortcut, ground meat can be substituted for minced meat, but the texture is just like meat sauce then. The sauce is also liable to be excessively greasy.)

A splash of cream or milk should be added now. This protects the meat from the acidity of the next 2 ingredients.
Add a half-glass of white wine and let it reduce.
Add small amounts of tomato sauce and stock.
Simmer very gently until the meat softens and begins to break down into the liquid medium. This may take upward of four hours; classically one to two hours is enough.

There u have it. Bolognese. Hope this REAL answer helps.

Answer 3

Here is the recipe for it.

Spaghetti Bolognese
This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagne as well. This is not a true bolognese, but quite a variation - but very tasty nevetheless! I tend to prepare huge amounts and freeze the stuff in individual portions. I've carefully measured the ingredients and played around with different amounts and found the amounts below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, double the amount of Sambal Oelek. Also, if you like more garlic in your spag bol, feed free to modify the amount.

Ingredients for the sauce (serves six)
500g beef mince
650g onions
4 400g tins of chopped tomatoes
200g tomato concentrate
8 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
2 tablespoons oregano
two cloves of garlic
1 tablespoon honey
1 teaspoon paprika
one glass (125ml) red wine
one splash of worcester sauce
1 teaspoon sambal oelek (hot chilli)
Ingredients for the spaghetti (serves six)
1 kg spaghetti (decent stuff such as Barilla, De Cecco, etc.)
7 liters water
two tablespoons olive oil
one teaspoon salt
two tablespoons butter
freshly chopped basil
freshly grated Reggiano parmesan cheese
Preparation
Chop the onions - not too finely. Press the garlic. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour. Now crumble the mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions while styrring to let some of the water that has accumulated evaporate. When the mince is nice and crumbly, pour in the red wine.

Now add the tomatoes, the tomato concentrate, the honey and the spices. Let the whole lot simmer for an hour with no lid on the saucepan - we want the sauce to reduce to get rid of some of the water - that will make it tastier.

Preparing pasta
Allow roughly 200g of pasta per head (for the very hungry) - a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt. When the water is boiling, add the pasta. I normally use a timer to keep track of the cooking time (check the pasta package) - tends to be 10 - 12 minutes for spaghetti. Check at the lower end of the cooking time to see if they are "al dente". Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (while they are still in the colander). Put the saucepan back onto your hob and add 2 tablespoons of butter. Melt the butter. Put the pasta back into the saucepan and heat it up while turning it until it's hot. The pasta will taste great, not stick together and be just right!

Answer 4

Bolognese sauce (ragù in Italian) is a meat- and tomato-based pasta sauce originating in Bologna, Italy. It is typically made by simmering ground meat in tomato sauce, white wine, and stock for a long time (often upward of four hours), so that the meat softens and begins to break down into the liquid medium. The original sauce is not done with minced meat; instead, whole meat, usually beef or veal, is chopped with a knife.

Answer 5

Creamy Spaghetti Bolognaise
Ingredients:

2 tablespoons olive oil
½ kg or 500g minced beef
1 garlic clove, crushed
1 sachet Maggi Secrets Bolognaise Mix
2 ½ cups or 625ml water
½ cup or 125ml liquid cream
1 tablespoons fresh basil, chopped
Black pepper to taste
1 packet or 500g spaghetti pasta

Preparation:


Heat oil in a pan, add and cook meat and garlic until golden brown.
Add Maggi Secrets Bolognaise Mix and water. Simmer on low heat for 10 minutes.
Add liquid cream and simmer for another 2 to 3 minutes.
Add basil and season with black pepper.
Cook the spaghetti according to packaging, serve hot with the bolognaise sauce.

Answer 6

Spaghetti bolognaise is just spaghetti in the style originating in the city of Bologna, which is, only coincidentally the origin of the sausage bologna.

Bolognaise is just your standard ground meat in spiced tomato sauce.

Answer 7

NO!!!! Here is the definition:
Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a very small amount of tomato, perhaps a couple of tablespoons of tomato paste.

The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese). Less traditionally, the sauce is served with rigatoni or used as the stuffing for lasagne or cannelloni.

Answer 8

It is a Northern Italian style of sauce/gravy for pasta.
Easy to make... just imagine crushed meatballs in sauce...

hamburger style meat, crushed and fried up in a pot till brown and juicy
add your favorite sauce right on top of it (enough so the meat is a little more than covered)
continue cooking for 15mins and it's ready to serve.

Answer 9

SPAG BOL AND SPAGHETTI W/ MEATBALLS R good!!! yet, I luv Spaghetti Bolognaise defintiely, yet abode-made bolognaise tastes relatively good with those Swedish meatballs from IKEA

Answer 10

It is a red meat sauce. In the simplest way to explain it, it is spaghetti with ground hamburger meat in the red marinara sause.