Spaghetti alla Bolognese

Spaghetti alla Bolognese, Spaghetti Bolognese, Esparguete à bolonhesa or Spaghetti Bolognaise in a form popular outside of Italy, consists of a meat sauce served on a bed of spaghetti with a good sprinkling of grated Parmigiano cheese. Although Spaghetti alla Bolognese is very popular outside of Italy, it never existed in Bologna, where ragù is served always with the local egg pastas tagliatelle or lasagne. Spaghetti is a durum wheat pasta from Naples, and the Naples Ragù of a meat flavoured thick tomato sauce clings much better to slippery spaghetti than Bologna's ground beef ragù.
In recent decades, the dish has become very popular in Sweden and Denmark as spagetti och köttfärssås, in Swedish, and spaghetti og kødsovs in Danish, especially among children. A version is popular in the United Kingdom (where it is colloquially abbreviated to spag bol). In the United States also the term 'bolognese' is applied to a tomato-and-ground-beef sauce that bears little resemblance to ragù served in Bologna.
Chinese people often use the term "Western zhajiang mian" to refer to spaghetti bolognese[citation needed], alluding to its superficial similarities with the traditional Chinese noodle dish of zhajiang mian as both are dry noodles covered with a thick sauce mainly made of minced meat.

This dish is our weekly special, and is prepared by our master chef, Rajeev Saini, exclusively for our guests who order this Italian delicacy.

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