Podcast Episode 14: Ragù alla Bolognese

In this episode I talk about ragù alla bolognese and its much maligned anglo-saxon cousin, spaghetti bolognese.

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Show notes

If you have any questions about this episode, please write them in the comments below and I will answer them as soon as possible. As always, if you enjoyed the episode, please share it with someone else you think might enjoy it. If you have a moment, please rate and/or write a review for this episode on iTunes. This will help other people to find and enjoy the podcast. Thank you so much for your continued support of Luca’s Italy and for all the wonderful feedback I’ve received so far. If you’d like to help me create and develop this podcast and receive exclusive bonus material and updates, please consider becoming a patron. Full details are on my Patreon site. Grazie mille!

The episode includes:

  • Personal recollections of spaghetti bolognese
  • The mayor of Bologna’s infamous spaghetti bolognese tweet
  • The Italian attitude towards spaghetti bolognese
  • Ragù alla bolognese
  • Ragù in my family
  • White ragù v red ragù
  • The development of the pasta condimento in Italy
  • Pappardelle alla lepre
  • The French origins of ragù (ragoût)
  • Pellegrino Artusi’s maccheroni alla bolognese
  • Denti di cavallo pasta
  • The Mary Berry controversy
  • The development of the current ‘official’ recipe
  • Where did spaghetti bolognese come from?


My recipe for ragù alla bolognese

The Mayor of Bologna’s reaction

The Mary Berry controversy

2 thoughts on “Podcast Episode 14: Ragù alla Bolognese”

  1. Really interesting to learn about all the variations of ragu Luca….it’s made me hungry just listening!!!!! Thanks for another informative podcast!!! Have a great week. Lucy

  2. Roberto Fabiani

    Another interesting foray into Italian cuisine from Luca. As usual a great combination of historical background and culinary knowledge bringing a depth of understanding and appreciation to an ubiquitous Italian export. I think we were better served in the West of Scotland for Italian foodstuffs than you seem to have been I n Southern England..We had a couple of excellent Italian delicatessens in the city centre and even our local grain store had a decent selection of pasta, usually Buitoni in their distinctive red and yellow boxes. It was my job as a kid, when out shopping with my mother to select the pasta shape for the week! I can recommend your Ragu as my wife used your recipe many times….multi buono!😋

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