By LOUISE RHIND-TUTT
Why Ina Garten Ditches The Spaghetti For Bolognese
Chef Ina Garten chooses orecchiette or “little ears” pasta for her bolognese sauce because its bowl shape effectively holds the meaty sauce, unlike the more common spaghetti.
Spaghetti Bolognese, a family favorite in many households, actually finds no traditional roots in Italy, where meat sauce, or ragu alla bolognese, is never served with spaghetti.
Ragu alla Bolognese is a specific Italian sauce with ground meat, tomatoes, and sometimes milk, typically served with tagliatelle or pappardelle, though gnocchi also pairs well.
In Italy, spaghetti is paired with light, buttery or oil-based sauces, creamy concoctions like carbonara, and seafood sauces, not bolognese-style ragu.