Spaghetti-and-meatballs

The Best Way To Make Bolognese, According To This Famous Italian Chef

And it doesn't involve spaghetti!

By Alexia Dellner, 14 October 2016
The Best Way To Make Bolognese, According To This Famous Italian Chef

There's nothing like tucking into a warming spag bol at the end of a long day, loaded with freshly grated Parmesan cheese. It's just something about that lovely, rich, tomato sauce and melt-in-the-mouth beef that is so comforting. This family favourite has plenty of variations too, from veggie-packed recipes to baked versions and even spag bols made with lentils instead of mince, and they're all just as tasty as the next.

Celebrity chef Antonio Carluccio has revealed that us Brits have got it wrong when it comes to this classic Italian dish!

But now celebrity chef Antonio Carluccio has revealed that us Brits have got it wrong when it comes to this classic Italian dish! Apparently, we've taken the traditional Italian ragu and turned it into another dish entirely - and all with a sprinkling of just a few herbs! 

Speaking at the Cheltenham Literature Festival recently, the famous Italian chef argued that authentic bolognese sauce should contain no herbs at all. So no dashes of oregano, no sprinkling of basil and no pinches of parsley.

Carluccio also said that instead of pairing bolognese with spaghetti, a more authentic version is made with thicker and flatter pasta, tagliatelle.

“In Italy it is tagliatelle bolognese, with freshly made tagliatelle and bolognese without any herbs whatsoever,” says Carluccio. Who knew? 

We reckon that there's enough room for all types of bolognese sauce, whether it's chock full of herbs and spice or Antonio Carluccio's simple version. Because if it's tastes delicious, and there's Parmesan cheese involved, then that's good enough for us! 

Get inspired for dinner tonight with these pasta recipes or pick up a jar of bolognese sauce from Asda