Photographer Christopher Barraja makes his family’s spaghetti bolognese with a twist.

Christopher Barraja’s images are neon, sun-soaked coastal portraits. His 2023 book Of chlorine and rosé captures five summers on the French Riviera, with familiar, romantic, even eerie undertones. The Paris-based photographer’s home influences his work as well as his diet. Barraja’s favorite feel-good meal is a classic spaghetti bolognese that he’s evolved from his mother’s recipe. “I have learned to recreate it with my own little accents over the years,” he tells Family Style of the dish his family nicknamed “spag bol.” His tip? Add seasonal vegetables and spices as you wish, just don’t forget an excessive dose of Prosecco.
Ingredients
- 2 ounces of spaghetti
- 1 can tomato sauce
- 9 ounces ground beef
- 2 carrots
- 1 big onion
- 1 basket cherry tomatoes
- 1 bottle white wine/Prosecco
- 1 teaspoon of salt
- Bay leaves
- 2 garlic cloves
- 1 tablespoon jam
- Comté, mozzarella, or Parmigiano-Reggiano cheese
Instructions
- Heat your saucepan and throw in minced meat and minced onions with salt until caramelized.
- When nice and brown, pour way too much white wine (or Prosecco) into it all to get all those flavors out.
- Finely grate a couple carrots into the boiling mix with some garlic and bay leaves. Lower the heat and let it reduce.
- When the liquids have almost evaporated, pour a can of tomato sauce and add a big handful of cherry tomatoes (if it’s in season).
- Add a spoonful of jam to sweeten the sauce and mix it in.
- I like to let it sit on low heat for about half an hour and check on it from time to time adding a bit of wine (or Prosecco) to the simmering sauce when it looks too thirsty.
- Cook your pasta in salted water and add some scoops of pasta water to the sauce about 8 mins into cooking.
- Serve the pasta al dente in a big bowl and help yourself to a generous portion of the Ragù.
- I like to top it with grated Comté but any cheese will do!
- Enjoy.