Spaghetti Bolognese Dinner

I made this! for dinner tonight... yeaaayyy...




it has been awhile...




yummm yummm...

while we are on the subject (spaghetti) let's educate ourselves on the origin of this yummylicious food...

Spaghetti is a long, thin, cylindrical pasta of Italian origin.^[1] A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water.


Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". The word spaghetti can be literally translated as "little lines."

Spaghetti is cooked by boiling the pasta in water and adding either salt or olive oil. The consistency or texture of spaghetti changes as it is cooked. The most popular consistency is al dente (Italian 'to the tooth'); that is, soft but with texture, sometimes even with bite in the center. Others prefer their spaghetti cooked to a softer consistency. The best dried spaghetti is made from durum wheat semolina. Inferior spaghetti is often found produced with other kinds of flour, especially outside Italy. Fresh spaghetti should be prepared with grade '00' flour.^{[citation needed]}. There are two other variants of spaghetti that require different cooking times. Spaghettini ("thin spaghetti") (also "angel hair spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti. There is also spaghettoni ("thick spaghetti") which takes longer to cook. All three types of spaghetti are larger than the other round-rod pastas (like vermicelli).

source - wikipedia