Spaghetti Bolognese In Anglo countries, spaghetti Bolognese is a classic. For Italians, it’s a heinous crime against food. Cesarato suspects that the dish came into being during the Second World War, when American and British soldiers passed through Bologna and tried ‘tagliatelle al ragù’. Probably because they didn’t know its name, they dubbed the sauce “Bolognese” and later substituted the spaghetti for the tagliatelle. “But the sauce just doesn’t stick properly to spaghetti,” Cesarato points out. “In Italy, you’d only serve ragù with pasta like tagliatelle, fettuccine or maccheroni.” Don’t even get her started on the sauce... “We generally use pork with a little beef, some garlic, a little tomato sauce, onions, celery, carrots and wine - but definitely no herbs or chilli,” she says. Oh, and you have to slow-cook it for three hours.
Photo: Lutong Bahay/Flickr