Spaghetti Bolognese, recipe of Bologna
Spaghetti Bolognese exists even in Bologna, but the local recipe calls for tuna sauce. That dish was born at the beginning of the 1900s
Servings 4 servings
Ingredients
- 1/2 pink or white onion
- 30 g of butter
- 60 g of olive oil
- 1 anchovy fillet in olive oil or a pinch of salt
- 150 g of tomato sauce
- 50 g of water
- 180 g of tuna in olive oil
- 320 g of spaghetti
- fresh chopped parsley to taste
Instructions
- Cut the onion into thin slices.
- Melt the butter in the olive oil in a pan.
- Add the onion, stir, and season with a pinch of salt or an anchovy.
- Sauté the onion gently over a low flame and small heat until translucent or for about 5 minutes. If necessary, add a few tablespoons of water.
- Pour the tomato sauce, water, olive oil and continue cooking on low heat for about 15 minutes.
- At 5 minutes from the end of cooking time, add the drained and crushed tuna with a fork and stir.
- Cook spaghetti al dente in boiling salted water. Drain, season, and serve.
Food tip
- The original recipe allows two variations: a touch of flavor given by one anchovie. Or from chopped parsley, you can sprinkle fresh on the ready dish.