I have been arguing with me friends over he dish commonly called “Spaghetti Bolognese”. I say that ragù is not meant to be eaten with spaghetti as the pasta just doesn’t suit it and the textures do not go well together. However they say that spaghetti bolognese is a traditional Italian dish that comes from Bologna. They don’t want to listen to me because I’m not Italian, so I came to you. Do you or not eat ragù with spaghetti in Bologna?
Preferably in English as my Italian isn't great.
I may not need a whole recipe, just tips (or any major differences from beef or sausage Ragu) for doing it as I'm presuming it's pretty much like a beef ragu but not cooked for so long? Though if I used thighs or something and shredded it afterwards I suppose that would avoid the drying out problem you'd get with chicken breast or mince (and tbh I would rather avoid those cuts anyway).
Anyway, any help would be appreciated. Thanks.
Edit: Just want to say thanks to everyone, I realised this wasn't the most traditional dish, hence the question, all your suggestions have really helped me work out how I am going to cook it, thanks again. (In case anyone is interested, Probably will go more Italian style and cook chicken thighs in the sauce then serve them after the pasta)
