As I noted in the WFD thread (or was it the NYT one?), I think Ottolenghi is being playful with the idea of Bolognese. It is more Bolognese in the manner of a shrimp spagbol type dish (so, tomato-y with ground meat) than a “proper” Bolognese. He is based out of London and all.
2 Likes
As with most things we cook, we rarely repeat any recipes but two sources about bolognese we really liked a lot and enjoyed the flavors most - The Splendid Table cookbook has a chapter about the history of bolognese in ER with historic and modern interpretation (most of them as expected with a little bit of tomato and often dairy and using a wide variety of meats) - all variations are excellent.
And for a very different approach - vegan, Ottolenghi’s recipe is fantastic and we have made it now a few times even for guests
3 Likes
I think CH - I remember doing a Batali vs. Hazan cook-off and write-up over there.
1 Like
I found the NYT recipe I used:
4 Likes
that was my first reaction. There are a lot of different meat or even faux meat sauces used on pasta globally - in italy they call them ragu. Bolognese is a set of specific meat sauces specific to Bologna and its region. The brits may (and I guess Ottolenghi is honorary) talk about spagh bol or call other sauces riffs on bolognese but I just refrain . When I am making “bolognese” I usually use the Hazan recipe which includes tomatoes milk and wine and strikes a good balance for me in pasta dishes, but there are a lot of other worthy variants including those offered by Kasper. There is some tomato although not a lot in all the ragus we have had in Emilia Romagna. as well as many other great ragus in other regions, including those with mushrooms, and of course all of these have different meat blends.
Spices may or may not be included including through use of pancetta but they are subtle unlike some of the greek sauces in pastitsio, etc/
2 Likes
Ottolenghi is a British citizen. Out of interest, would it be common where you are, to describe immigrants who take your country’s nationality to be regarded as “honorary” citizens?
1 Like
You are right, of course. But he came to the UK as an adult, and his cuisine originated out of his ethnic and country of origin background tho obviously it widened over time to include the whole world as he’s lived and worked in London. .I see shrimp bolognese as a jokey label.
We have many, many people in the culinary world here in NY and the US generally from diverse origins, but I have no idea about their actual immigration status in theUS.
I’ve noticed Ottolenghi does this to other dishes as well, using words for specific dishes that have specific ingredients, then changing the ingredients, and continuing to use the original word.
It irked me recently when I was looking at another recipe- I think involving a Greek dish- will take a look to see which recipe that was.
Spag Bol , if written like that, I see that as a completely different dish than a Bolognese. That has a root in Bolognese, but Spag Bol is a British dish, at least to me.
1 Like
Next up is osso buco.
Vegetarian carrot osso buco anyone?
1 Like
I don’t understand your comment. Is your impression that there are many vegan or vegetarian bolognese recipes out there, or in this thread?
Because I see exactly one.
There’s probably an internet rule (like a food version of Rule 34) for this:
My thoughts exactly.
I work in and Italian Restaurant with a Bolognesi and make Lasagna 3-5 times a Week. We use 100% Semolina-Egg Spinach Pasta and it is rolled to .5mm and run twice through the .5mm setting.
1 Like
I made it Marcella’s way the first time, all freshly ground chuck from a good butcher.
Next time I added garlic, dried oregano, dried basil as well as plenty of fresh, dried crushed red peppers. For wine I like Pinot Grigio. Parm rind if I have it.
She wants it cooked at the barest of simmers, I do a bit above that. Smells great!
I don’t think there’s anything wrong with altering a recipe to your own preference.
1 Like
I agree, especially as someone who considers recipes all but a general guideline for ingredients, temps, cooking times. I have a hard time following any recipe exactly as written, but some food terms — like ragú alla bolognese have meanings, tradition & history.
So, I also agree with @Amandarama and @biondanonima that calling a pasta dish with simmered shrimp bolognese is a verrrrry far stretch, and, quite frankly, unnecessary.
I mean, I get what Ottolenghi was aiming for by naming it that way. And, people can agree or disagree about it. Being slightly provocative with his naming of it got eyeballs on the recipe, I guess. And, we’re talking about it 
3 Likes
Bingo.
2 Likes
I most certainly would have — at least back in 2013, when I was naturalized. Not sure I still feel the same way.
Interesting - do you keep the layers of sauce extremely thin as well? I rolled mine twice at level 6 on the KA, which I believe is around .8mm, and I felt it was a bit thin. Then again, I didn’t use semolina (just AP), and I kind of went overboard with the sauce.
ETA: further internet searching leads me to believe that the 6 setting on the KA may be closer to .5-.6mm.
Yes. The filling Layers are quite thin as well as the Pasta.
We do 12 Layers so even with very sparse covering on the Ragu Layers the over all amount works out. As my Bolognesi Boss says “it is a Pasta Dish not a Dish of Sauce!” 
The thin Pasta ensures that it has silky texture and the 100% Semolina Dough doesn’t get “flabby” even with the second cooking in the Oven.
4 Likes
I do make my own pasta for lasagna. However, I’ve given up on using my KitchenAid rollers (they work great and are much easier than a hand crank mixer for sure). But for lasagna I have taken to hand rolling my dough with a large rolling pin (mattarello - it’s probably 3 feet long or close). It takes a little practice but once you get the hang of it, I find it faster than my attachments AND the real perk is I can cut single sheets that fit whatever pan I’m using for my lasagna.
2 Likes
