{"id":3956,"date":"2021-11-21T18:15:37","date_gmt":"2021-11-21T17:15:37","guid":{"rendered":"https:\/\/yannsfood.com\/?p=3956"},"modified":"2026-03-15T11:32:56","modified_gmt":"2026-03-15T10:32:56","slug":"spagetti-bolognese","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/spagetti-bolognese\/","title":{"rendered":"Spagetti Bolognese Recipe"},"content":{"rendered":"\n
\n
\u2b07 Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

This version is a more authentic Ragu Bolognese.
The extra time is definitely worth it, you will feel it in the good tastes.
The longer you let it cook the softer your chuck roll\/ribroast will be.<\/p>\n\n\n\n

It also tastes very good the day after when the flavors have settled properly.
Therefore, it is advisable to make a double portion so you can heat this later in the week.<\/p>\n\n\n\n

Here you will find the recipe for a quick veal broth<\/a><\/p>\n\n\n\n

Wine for Spaghetti Bolognese, here I would go for a fruity and relatively strong red wine.<\/p>\n\n\n\n

\ud83c\udf77 Wine tips<\/h2>\n\n\n\n

Chianti Classico<\/strong> \u2014 Classic Spaghetti Bolognese is made for Chianti Classico from Tuscany. The Sangiovese grape gives the meaty, tomato-based sauce exactly the acidity and red fruit it needs. Barbera d’Asti is an equally good and more accessible choice.<\/p>\n\n\n\n

For updates, follow the blog on these social media platforms:<\/p>\n\n\n\n\n\n\n\n