A top Italian chef says there are some common mistakes people make when it comes to spag bol that could be ruining the dish. Spaghetti bolognese is a much-loved Italian dish that the British have adopted as their own. It’s a favourite for many households thanks to it being easy to make and also a great option for batch cooking, perfect for those busier days when you want a good home cooked meal but just don’t have the time to make one.
However, you could be making some very common mistakes with the recipe, according to one top chef. He has shared the authentic way to whip up the perfect bolognese and you may be surprised to learn it doesn’t include spaghetti pasta. Roberto Bassi is the Executive Chef and Global Culinary Services Manager at Academia Barrilla.
He is a teacher, trainer and writer who developed his skills in Italy, Paris, Venice, New York and London - where he worked at the Savoy. So it’s fair to say he knows a thing or two about cooking. He shared his method for cooking a top-notch bolognese with the Daily Star in 2020 when he revealed that there are some long-held myths when it comes to preparing the dish.
The first is that you should use spaghetti pasta. This is not correct, according to Bassi, who says the crucial, authentic pasta to use is actually tagliatelle. "Well, if you really want to cook an authentic Italian Bolognese, the first step, perhaps surprisingly, is to use tagliatelle," Roberto revealed.
Another stage of preparation you may have been.