Who doesn’t love bolognese? For me, bolognese really brings back my childhood memories. Everytime my mom cooks me spaghetti bolognese, I feel like I wanna eat it for the whole day or even week. I remember the era when spaghetti and bolognese sauce were served separately so I had to pick cooked spaghetti, pour bolognese sauce and grate some processed cheddar cheese on top of it. Now I know maybe that era was really influenced by ads so my mom made this dish like that because actually that’s not how you serve pasta dishes traditionally. You could be scolded by Italian’s nanny if you separate pasta with the sauce (from what I read in Chef Marc Vetri Mastering Pasta recipe book). You have to incorporate the sauce with cooked pasta over a pan with medium to high heat with some of reserved pasta water and oil (butter or olive oil) to make it creamier and tastier, which is called emulsification (sounds fancy right?). But after all spaghetti bolognese is all about every reminiscent bite of happiness
