This month, we dig into a Britalian classic. Should the sauce be dolloped on top or stirred through? Can you crown it with parmesan? And do chips have a place?
In this bleak Covid winter, you, like How to eat (HTE), may consider spaghetti bolognese a go-to comfort food. But, on closer inspection, spag bol does not promote easy peace of mind.
Instead, this bastardised Britalian creation is a running sore in Anglo-Italian relations. In 2016, Antonio Carluccio reminded Cheltenham literary festival that spaghetti bolognese does not exist in Italy, where bolognese is made without herbs or garlic, enriched with milk and served over fresh egg tagliatelle. In 1982, in an early, doomed attempt to prevent further deviation, a notarised recipe for authentic ragù alla bolognese, finalised by the Accademia Italiana della Cucina, was deposited at Bologna’s Chamber of Commerce.
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