Pasta Asciutta is the whole pasta dish. Pasta asciutta is literally translated “dried” pasta, from asciugare = to dry. This refers to the pasta that has been drained and well drained after cooking. Pasta asciutta is eaten with different sauces: sugo or ragù. Pasta asciutta can also be served only with butter or olive oil and cheese.
In Italy they don’t cook spaghetti bolognese but Ragù alla bolognese, which is a rich and long braised meat sauce. Traditionally the ragù is served only with tagliatelle or is processed in lasagne or cannelloni. The dish Spaghetti bolognese is not on the menu in Italy.
The ragù originally comes from Bologna in northern Italy. Here every housewife has her own recipe. But the basic ingredients are always the same:
Pancetta, smoked streaky bacon
For Ragù alla bolognese there are different varieties, but the ragù is always cooked on low heat, at least 2 hours.
Possible variants are:
Beef, veal or pork or mixed minced meat
fresh tomatoes or canned tomatoes
Butter instead of olive oil
There is a traditional recipe for Ragù alla bolognese that was deposited at the Accademia Italiana della cucina on 17 October 1982. This original recipe does not have much in common with our term spaghetti bolognese. It is not a simple tomato minced meat sauce. In vain one searches in a Ragù alla bolognese celeriac or even leek. Ragù alla bolognese is traditionally eaten with tagliatelle.
The difference between pasta asciutta and bolognese lies in the meaning of the two terms.
Try our recipe and enjoy a great and delicious dinner.
500 g mixed minced meat
2 onions, finely chopped
2 tbsp olive oil
2 tbsp tomato paste
1 teaspoon, thick paprika powder, noble sweet
1 can tomatoes, 850 ml
6 sprigs of lemon thyme, fresh or dried as an alternative
6 sprigs of oregano, fresh or dried as an alternative
2 cloves of garlic, finely chopped
1 teaspoon, salt from the sea
Sweet Pepper, colourful, freshly ground
500 g spaghetti
Heat the oil in a large pan. Brown the onions and garlic until light yellow. Add the minced meat and fry until crumbly while stirring. Season with salt, pepper and sweet peppers. Add tomato paste and canned tomatoes, crush the tomatoes a little with a fork and simmer open for about 30 minutes. Pluck the herbs from the stalks, chop coarsely and stir in. If possible, always use fresh herbs and add them at the end, so that the aromas remain beautiful.
Cook the spaghetti in plenty of salted water until al dente and serve with the sauce.
A healthy fresh leaf salad goes well with it.
If you want to know more about Pasta and Pasta Asciutta, have a look at the History of Pasta.