It’s probably the most famous Italian dish in the world. Anyone could tell that he has tasted it at least once in his life. But if you ask about it, any Italian will tell you the truth, smiling: spaghetti bolognese doesn’t exist. Bolognese sauce, known in Italian as ragù alla bolognese or simply ragù is a meat-based sauce originating from the city of Bologna in Northern Italy. In Italy ragù is used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese“, but it’s never used with spaghetti (originating from the Southern Italy). Tagliatelle (the Italian tagliare, meaning “to cut”) is a traditional type of egg pasta from Emilia Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is “ragù alla bolognese“. These are the ingredients: traditional soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. All washed down with red wine or white wine and with the addition of tomato puree. Soffritto means “underfried”. It’s a preparation of lightly browned minced vegetables, the foundation of many Italian sauces and other dishes. To produce a thick sauce, as in the tradition, you have to cook it very slowly even up to 2 hours. You may wonder what is the origin of Spaghetti Bolognese. Probably Italian immigrants to United States in the late 1800s and early 1900s, from different Italian regions (but especially from Southern Italy) reinvented and reinterpreted the Italian dishes using ingredients that were in America. They also mixed together the various regional cuisines. Thus was born the Italian-American cuisine, often far from the authentic Italian cuisine.