Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Spaghetti Bolognese

Many feel that Bologna is the culinary capital of Italy, and therefore, the culinary capital of the world. Bologna is a funky, vibrant town with a Vespa in every household and an osteria at every turn. It has centuries old architecture, miles of arcade-lined sidewalks, and an impassioned citizenry who love life and excel in food. About midway through my first meal in town, I pulled out my calendar and tried to figure out how I could squeeze in another few days in Bologna later in the year. It was about halfway through his first street-side gelato that my son considered a permanent move. The people of Bologna live their lives with passion. It’s in the food, it’s in the table chatter, and it’s on the street— passion. I love that. In Bologna, we never ate in a restaurant that had been open less than 35 years. It wasn’t the plan, it just happened that way. The average tenure for an American independent restaurant is less than four years, and 90% are closed after five years. Here in a town that knows and loves food, most places are staying open for decades. It’s the passion. While in Bologna, I arranged to film and prepare Bolognese Tagliatelle with a Bolognese chef in his kitchen. We filmed the segment and everything went well, everything except that the cameraperson— my wife— forgot to turn on the video camera. Italians typically use wide flat noodles such as tagliatelle or pappardelle with meat sauce. Tomato is a secondary component to the meat. In America we typically flip that and we use spaghetti while the tomato sauce is prominent. This recipe is a happy medium between the two— less tomato and spaghetti.

Ingredients

1 lb. Dry spaghetti
1 gallon Water
¼ cup Kosher salt
1 ½ cups Marinara (recipe xxx)
2 Tbl Reserved pasta water
4 cups Bolognese (about ½ cup per person)
Grated Parmigianino Reggiano as needed

Instructions

Cook spaghetti using the directions on the package.

Heat Bolognese in a 2 quart sauce pot and hold hot. Separately, heat marinara in a 1 quart sauce pot over medium heat, stirring frequently, about 6-8 minutes. Transfer to a large mixing bowl and add reserved pasta water and hot spaghetti and combine thoroughly.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more