We were already shocked to find out we'd been making paella all wrong (#paellagate), but now it turns out we’ve also been making a big mistake when it comes to cooking up Spaghetti Bolgnese, according to top chef Antonio Carluccio.
In fact, us Brits have ruined the dish by adding unnecessary herbs and vegetables – and even using the wrong type of pasta. (The 79-year-old says we should really be using tagliatelle, FYI.)
‘When you think Italy, you start to put oregano, basil, parsley, garlic, which is not at all right,’ he told a crowd at the Cheltenham Literature Festival.
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So what’s the correct way to make an authentic spag bol?
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He explains, ‘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.’
Last week Jamie Oliver angered Spaniards when he tweeted ‘Good Spanish food doesn’t get much better than paella,’ and linked to his own version of the recipe.
He added chorizo to the classic dish, which is, apparently, a major faux pas.
MORE: THE SUPER-SIMPLE TRICK TO COOK PASTA SO MUCH FASTER
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(All images: Getty)
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