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best spaghetti bolognese?

outer boroughs, please contribute. I have only found discussions on carbonara, so please help with this one? anyone been to Siena? i know that might be an impossible standard but i just want to try.

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  1. When you say "Siena" are you referring to the city in Tuscany, Italy or a restaurant by that name? I've been to Siena in Italy, but never had Bolognese there. Only in the Emilia-Romagna.

    I doubt you will find a good Bolognese served with "spaghetti" at any restaurant worth recommending on this board. Sorry.

    In NYC I have had a number of good Bolognese sauces, mostly served with pappardelle though. Manzo at Eataly had an amazing one at one time, but I am not sure it is currently on their menu. You might try looking at the menus of other Battali restaurants as well.
    Edit: just saw pappardelle with Bolognese on the Babbo menu online. Can't say I have had it recently, but I am sure it is quite good.

    3 Replies
      1. re: Bologna

        OK, I've been to Siena. I spent a good part of two summers there. It was very hard to find food there that wasn't good. There's certainly good Italian food here in New York, but comparing to Siena probably is unwise, not only on account of the fact that Siena is in Italy but also the regional factor. The region of Italy New York is in is - well - New York.

        1. re: Pan

          sooooo, forget Siena, where do you think a good spaghetti meat sauce is being served?

    1. For Outer Borough recommendations, post to the Outer Boroughs board.

        1. I've been to Siena and never had bolognese as well.

          I'm partial to the ragus of Mercato (including the specials)

          1. Bolognese means that it comes from Bologna, which is in Emilia-Romagna. That said, Bar Pitti on 6th Avenue and Bleecker is a Sienese restaurant and is dependable and often wonderful if you order the specials. No reservations unless you have a big party.

            13 Replies
            1. re: mahler5

              ah, okay. i always thought it meant meat sauce. thank you. noted.

              1. re: Bologna

                So, are you looking simply for spaghetti with meat sauce (which to me means a red-sauce Italian-American restaurant) or a true Bolognese?

                  1. re: Bologna

                    A sauce made with minced pancetta (pork belly) and cartella di manzo (brisket) first sauteè/seared with a simple soffritto (carrots, celery, onion) and then gently cooked at least 2 hours with tomatoes. You add a little bit of milk at the end to take the acidity of the tomatoes out and it's done.
                    It's usually served over tagliatelle or pappardelle, not with spaghetti.

                    Nowadays it's quite common to use leaner cuts of meat but the original recipe calls for brisket and pork belly.

                    1. re: alepenazzi

                      Do you know who around here serves a true bolognese? funny that this question seems to tie everyone up.

                      1. re: Bologna

                        The ragu antica at Osteria Morini?

                        1. re: Bologna

                          I mentioned in an earlier response that Babbo currently has a pappardelle Bolognese on its menu.

                          1. re: Bologna

                            This is an Emilian restaurant in midtown that features Tagliatelle Bolognese:

                            http://teodorarestaurant.com/menu.html

                            I Sodi has the dish on their menu as well.

                            1. re: erica

                              I Sodi is an excellent restaurant. While I have never had the Bolognese there, I would assume it is quite good.

                          2. re: alepenazzi

                            Traditional bolognese doesn't have tomatoes.

                            1. re: mbfant

                              It most certainly has.. If you have any doubts you can check the recipe deposited at the Accademia Italiana della Cucina, an institution built to preserve the authenticity of traditional italian cuisine.

                            2. re: alepenazzi

                              Marcella Hazan's Bolognese sauce recipe is as good as it gets. She was born in Emilia-Romagna region. Her sauce uses ground beef chuck, yes it has tomatoes too. and the other ingredients you mention. If you haven't tried her recipe, please do, it is amazing. Her cookbook Essentials of Classic Italian Cooking is fantastic, so are the rest of her books. Her recipes are authentic Italian. I've made her recipe using pork and beef and it works fine. Pancetta sounds good too.

                              1. re: foodwhisperer

                                thank you! i will try to make it too.