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Spaghetti Bolognese (Ragù alla Bolognese)
Spaghetti Bolognese (Ragù alla Bolognese)
A union of tradition, authenticity, and exceptional ingredients
Our Spaghetti Bolognese pays tribute to one of the greatest recipes of Italian culinary heritage. This iconic dish is prepared with strict respect for the official Ragù alla Bolognese recipe, as recognized by the Accademia Italiana della Cucina and the Chamber of Commerce of Bologna. (See recipe in the Basics – Sauces section)
This ragù, slowly simmered with care, reveals a rich depth of flavor where tender meat, the vegetables of the soffritto, wine, tomato, and a touch of milk come together in perfect harmony. It’s a generous dish—comforting yet refined—that embodies the soul of traditional Italian cuisine.
The Spaghetti: A Commitment to Quality
To highlight this ragù, we selected artisanal spaghetti made with a high egg content and crafted according to traditional Italian methods.
La Pasta di Camerino – Organic Spaghetti
These spaghetti contain 35% fresh eggs, the equivalent of about eight eggs per kilo of semolina.
Bronze-cut and slow-dried at low temperatures, they have a slightly rough texture—perfect for holding sauce.
Ingredients: Organic durum wheat semolina, organic fresh eggs (35%).
Origin: Marche region, Italy.
Bolognami – Spaghettis freschi all’uovo
Fresh, handmade pasta—soft and ideal for pairing with ragù or a simple sauce.
Ingredients: Durum wheat semolina, eggs, water.
Origin: Tuscany, Italy.
An Artisanal Process for Unmatched Flavor
Our spaghetti is made from fresh eggs and 100% Italian durum wheat semolina, then dried slowly at low temperatures using time-honored techniques. This artisanal process preserves the subtle aromas of the wheat while delivering a firm yet tender texture, perfectly suited to rich sauces like ragù.
A Complete Culinary Experience
With the richness of the sauce and the silky texture of the pasta, every bite offers a perfect balance of creaminess, depth, and character. This dish celebrates the art of slow cooking—where simple ingredients are elevated through patience and respect for tradition.
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Spaghetti Bolognese (Ragù alla Bolognese)
A union of tradition, authenticity, and exceptional ingredients
Our Spaghetti Bolognese pays tribute to one of the greatest recipes of Italian culinary heritage. This iconic dish is prepared with strict respect for the official Ragù alla Bolognese recipe, as recognized by the Accademia Italiana della Cucina and the Chamber of Commerce of Bologna. (See recipe in the Basics – Sauces section)
This ragù, slowly simmered with care, reveals a rich depth of flavor where tender meat, the vegetables of the soffritto, wine, tomato, and a touch of milk come together in perfect harmony. It’s a generous dish—comforting yet refined—that embodies the soul of traditional Italian cuisine.
The Spaghetti: A Commitment to Quality
To highlight this ragù, we selected artisanal spaghetti made with a high egg content and crafted according to traditional Italian methods.
La Pasta di Camerino – Organic Spaghetti
These spaghetti contain 35% fresh eggs, the equivalent of about eight eggs per kilo of semolina.
Bronze-cut and slow-dried at low temperatures, they have a slightly rough texture—perfect for holding sauce.
Ingredients: Organic durum wheat semolina, organic fresh eggs (35%).
Origin: Marche region, Italy.
Bolognami – Spaghettis freschi all’uovo
Fresh, handmade pasta—soft and ideal for pairing with ragù or a simple sauce.
Ingredients: Durum wheat semolina, eggs, water.
Origin: Tuscany, Italy.
An Artisanal Process for Unmatched Flavor
Our spaghetti is made from fresh eggs and 100% Italian durum wheat semolina, then dried slowly at low temperatures using time-honored techniques. This artisanal process preserves the subtle aromas of the wheat while delivering a firm yet tender texture, perfectly suited to rich sauces like ragù.
A Complete Culinary Experience
With the richness of the sauce and the silky texture of the pasta, every bite offers a perfect balance of creaminess, depth, and character. This dish celebrates the art of slow cooking—where simple ingredients are elevated through patience and respect for tradition.