British people are ruining Spaghetti Bolognese (according to an Italian chef). Here's how to do it properly

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No, it's not because you're serving it after only 20 mins. But that is still a crime.

Top Italian chef Antonio Carluccio, founder of the restaurant chain of his namesake, said at the Cheltenham Literature Festival that the British have ruined the Bologna classic by using superfluous herbs and vegetables - even using the wrong type of pasta.

We should be using tagliatelle, according to the 79-year-old chef.

Speaking to the crowd, he said:

When you think Italy, you start to put oregano, basil, parsley, garlic, which is not at all right.

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.

It's interesting to note that on Carluccio's website he adds to this recipe, supplementary to his verbal instructions, butter, pancetta, celery, carrot and stock.

We assume we must take his published recipe as gospel.

Either way, you should be simmering the sauce for around one and a half hours, then cooking the tagliatelle in boiling salted water until al dente, then draining it to mix with the sauce.

There's your instruction, do not disappoint us again with your mushrooms, garlic and herbs.

HT The Caterer

More: Yes, you've probably been cooking pasta wrong this whole time

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