Design and Technology KS2 / KS3: The story behind Spaghetti Bolognese
Images, practical cooking demonstration and commentary explains where each ingredients for a traditional spaghetti Bolognese comes from.
It explores the northern Italian roots of the dish.
It shows how the dish can be made with fresh beef mince and homemade pasta dough extruded using a pasta machine.
It shows how wheat is grown, which part of the wheat plant is used to extract the grain, thus how a crop of wheat is made into flour then pasta.
A farmer in Yorkshire explains about how modern framing uses different breeds of cow for different things, so that we have cows for meat (beef mince for the Bolognese) and for milk.
It explains the importance of browning the meat for flavour and how the flavours develop during simmering.
It explains the role of the additional ingredients such as tomatoes and carrots (for sweetness/sourness) and parmesan cheese (Savoury and saltiness), as well as herbs (basil) to create a dish of balanced flavours.
This clip is from the series The Secret Life of Our Favourite Dishes.
Pupils could make the dish shown.
You could opt to focus on the sauce and use dried pasta, or you could make homemade pasta and serve with a simple tomato sauce (ragu).
They could taste some prepared pasta dishes (lasagne, pasta bake), deciding who they would be suitable for, when they would be eaten, what ingredients have been used and why, and exploring how they have been made.
Pupils could design a pasta dish for a particular occasion or person’s needs, for example, a picnic or school lunch. or for someone who is vegetarian or wheat intolerant.
This clip will be relevant for teaching Design and Technology and/or Food Technology at KS2 and KS3 in England and Wales, and 2nd and 3rd level in Scotland.