Ditch the readymade spaghetti sauce that you’ve grown accustomed to. Feel like a pro in under an hour as you create your own Bolognese sauce with a twist.
Where did pasta come from?
There has been a debate on whether pasta originated from China or Italy. It was said that the Italian explorer, Marco Polo, brought the said ingredient back to his homeland after visiting China during the 13th Century, where it then became pasta.
Debunking this theory are two contradictions; first would be that in Polo’s book entitled “The Travels of Marco Polo”, he described Chinese food as lasagna like, using the Italian term as reference. Second is that before his expedition to China, noodles already existed in Asia and archeologists believed that it started with the said continent then traveled westward.
The process of pasta was then slowly refined and people started choosing durum wheat as the number one ingredient for pasta flour as it is high in gluten content and has a long shelf life. Over time, noodles became the dish that everyone is accustomed to all while adding their own twist.
How did marinara sauce come to be?
Marinara sauce, or as it is most commonly known as “spaghetti with tomato sauce”, is best made from scratch and not from any self-respecting can. It originated from Naples and Sicily during the 17th century.
One theory suggests that marinara sauce came from sailors (Marinai means sailors in Italian) who were at sea for their trade business before the 19th century and the ingredients were simply oil, tomato sauce, garlic, and dried herbs, making it an easy meal for the sailors to prepare.
An even more romantic version is that the wives of the sailors were the ones who prepared the meal as soon as their sailor husbands entered their homes.
History of Bolognese sauce
Originating from Bologna, Northern Italy, Bolognese sauce is an Italian based sauce that is rich in tomato, meat, vegetables, milk or cream, white wine, butter, and salt.
During the World War II, the Americans and British asked the Italian chefs for their spaghetti bolognese and the Italian’s version was given to them. Although it has nothing to do with the Italian culinary culture, “Spaghetti alla bolognese never existed. Spaghetti is dry pasta from Southern Italy, in Bologna, we have tagliatelle, freshly homemade, al ragù bolognese” (Stefano Bonilli).