Bolognese sauce or ragu is an Italian meat sauce originating from Imola, near Bologna. The earliest documented recipe dates back to late 18th century when it first appeared in Pellegrino Artusi‘s cookbook of 1891. In Italian cuisine it is usually used to dress tagliatelle or lasgane.  Infact a lot of recent renditions also find its pairing with freshly made papardelle and fettuccine.  the traditional ragu is a mix of several techniques like sweating, sautéing, and braising. Ingredients include a typical  soffritto of onion, celery and carrot, different types of minced or finely minced meats along with red wine to glaze the pan, along with  tomatoes and herbs!

Making it with spaghetti is considered a crime against ragu in Italy but trust me when I say it is the most popular Italian creation in the world! So cheers to that thought.

Here is my personal recipe for all you professional chefs as well as home cooks, as it turns out amazing and perfectly restaurant style and that too for the vegetarians! Plus it is a quick one, where you do not have to braise the sauce for hours.

For Spaghetti
100 grams- Raw spaghetti
1 ltr.- water for boiling
2 tbsp – salt

For Bolognese Sauce
1 tbsp- olive oil (extra virgin)
1 tbsp – garlic, chopped
2 tbsp – celery, chopped
1 large onion, chopped
3-4 large tomatoes, blanched, peeled and chopped( even de-seed them if you wish to)
Salt to taste
200 grams mushrooms, chopped
1 tbsp parsley, chopped
4-5 nos basil leaves
1 tbsp black pepper, crushed
Few basil leaves

– In a pan of boiling water add salt and then add the Spaghetti & cook it for 8-9 minutes
– Take some water out and keep it aside & strain the rest & add some olive oil over the Spaghetti
– In a pan add olive oil, minced garlic, celery, minced onions, tomatoes, salt and mix it well
– Add mushrooms, parsley and fresh basil leaves, freshly crush pepper corns and water which was reserved initially
– Add the Spaghetti to the mushroom bolognese, toss it up and serve with a generous topping of grated parmesan.

Check my video version as The Bombay Chef | Rajshri Food|