Ok, so my ‘traditional spaghetti bolognese’ is something you likely wouldn’t see in Italy! Contrary to popular belief, Italians wouldn’t eat spaghetti Bolognese - they would more likely eat tagliatelle with ragù. Tagliatelle or even pappardelle are great pasta choices here if you have them, as the thicker strands better pick up that meaty sauce. There is no definitive sauce from Bologna that qualifies as ‘bolognese’ either, and ‘alla bolognese’ is just one type of ragù sauce, of which there are so many.
However, anyone who lives in the UK knows that spaghetti bolognese has been adopted as an all-time British classic. It’s certainly a family favourite for both my husband and daughters, and I’ve cooked it so often I can whip it up in a flash. What makes this different is the addition of the cinnamon stick - its soft spice works perfectly with the beef, and it creates the most mouth-watering smell whilst cooking!
In a deep pan heat the olive oil, add the ground beef and sauté for about 7 minutes in high heat until it’s mostly browned.
Add the canned tomatoes, tomato puree, chicken broth, cinnamon, salt and pepper. Stir and simmer in lower heat for 30 minutes.
In a large pot full of water add salt and the pasta and let it boil according to the instructions in the package.