You’ve Been Making Spaghetti Bolognese Wrong Your Entire Life

Spaghetti bolognese is considered the entry-level meal with us in the UK. When in doubt, a handful of dry spaghetti and a Dolmio number will satisfy even the most insatiable student or city worker that’s a few days off payday…

Even if you make it from scratch, Spag-Bol is one of those meals that takes a minute a learn but a lifetime to master. However, celebrity chef Antonio Carluccio has waged war on the ways us Brits make the dish…


Image credit: Rex

Here’s the thing, you can’t really argue with the man. The 79-year-old restaurant owner and top Italian chef has finally broken his silence on how he really feels about our version of the classic dish.

What’s the verdict, Ant? “Not at all right”, he says.

His problem has a lot to do with our liberal use of herbs which we should reduce from the amount we use to a generous none. No herbs, you hear?

In fact, we should apparently ditch the spaghetti too. Traditionally, Italians don’t even use spaghetti! They use tagliatelle because the sauce sticks better to flat pasta and use only eight ingredients for their bolognese.

At Cheltenham Literature festival, the chef said to get this ‘taste of Italy’ concept out of your mind and forget about oregano, basil, parsley and garlic.

“You should do this: oil, onion, two types of meat – beef and pork – and you practically brown this, then you put the tomatoes, then a bit of wine, including tomato paste, and then you cook it for three hours.”

“That is it. Nothing else. Grate parmesan on the top and Bob’s your uncle.”

As The Independent report, Carluccio isn’t the first Italian chef to lampoon our methods (and probably won’t be the last).

“The dish’s official recipe – drawn up by the Italian Academy of Cooking at the request of the region’s Chamber of Commerce – contains only beef, pancetta, onions, carrots, celery, tomato paste, white wine and milk.”