The British are ruining the classic Italian dish of spaghetti bolognese by putting herbs into it, according to veteran chef Antonio Carluccio.
Carluccio, who founded Italian restaurant chain Carluccio’s, told an audience at the Cheltenham Literature Festival that he was shocked when he first came to London and saw what was being served in Italian restaurants.
“There was spaghetti bolognese, which does not exist in Italy. In Italy, it is tagliatelle bolognese, with freshly made tagliatelle and bolognese without any herbs whatsoever,” Carluccio said, quoted in the Telegraph.
He said British cooks and chefs wrongly assumed that some Italian dishes like spaghetti bolognese should contain herbs. “When you think Italy, you start to put oregano, basil, parsley, garlic, which is not at all [right],” he said.
Giving the audience his take on how to make bolognese correctly, Carluccio, 79, added: “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.”
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