Why can't you find minced beef spaghetti in Italy?

Bolognese spaghetti sauce (often called minced beef sauce) is a very popular dish in the world, but it is different in Italy.

If you love minced beef spaghetti , with a common name all over the world as Bolognese spaghetti, you might be a little disappointed when you come to Italy. Because there is the fact that menus in Italian restaurants do not have this dish at all.

The dish absolutely does not appear in Italy.

Monica Cesarato, a culinary blogger, told her story. Her story begins when visiting Venice, the most romantic city in the world, which is also famous for many typical local dishes. She visited a restaurant to experience Bolognese sauce spaghetti. But the strange thing was that the dish was not on the menu until she asked the waiter. It was then that she knew that the Bolognese spaghetti name actually existed only in foreign countries , but in Italy, this popular dish is called the tagliatelle al ragù (or the ragù alla Bolognese) and is a little different. .

In Italy, ragù is a fairly common term for only those kinds of meat sauces that are simmered for hours. Each type has different formulas and ingredients depending on the region. Therefore, the ragù alla Bolognese means to be from the town of Bologna. In Italy, Bolognese sauce has tomatoes used only with flat tagliatelle noodles, tortellini cheese pasta and gnocchi noodles and especially never used with spaghetti, unless the restaurant serves tourists or upon request. Because the pasta types above will match this type of sauce.

Minced beef sauce is a dish that seems most confusing outside Italy. When "exported" , the tagliatelle al uses the most common type of pasta as spaghetti, along with a number of other taste enhancements, so the dish is therefore much different.

And yet, recently, this famous dish is a hot topic of many debates, when the New York Times gave a "white" Bolognese recipe, which is a minced beef sauce but no tomatoes. This recipe attracted a lot of attention of Italians, especially those in Bologna, the original home of the dish. But in the end, they all concluded that to be able to produce the most authentic Bolognese sauce, tomatoes are an indispensable ingredient.