We all love Italian food – it was voted the “world’s favourite cuisine” in 2019.
However, while we love our pasta in the UK, our cooking often doesn’t hit the same note as an authentic dish.
And, with spaghetti bolognese being one of our most commonly cooked dishes, that don’t seem fair.
To find out how we can make our bolognese truly taste like an Italian made it the Daily Star spoke to Roberto Bassi – the executive chef at Academia Barilla.
Here are his top tips for properly cooking spag bol.
What's your secret ingredient for amazing spaghetti bolognese? Tell us in the comments…
What secret ingredient(s) go into an authentic Italian spaghetti Bolognese?
Roberto explained: “Well, if you really want to cook an authentic Italian Bolognese, the first step, perhaps surprisingly, is to use tagliatelle.
“Then, the secret of a good Ragu alla Bolognese, the traditional Bolognese sauce, lies in the choice of the meat and achieving the right ratio between vegetables and meat.”
Here is a simple yet delicious recipe to create an authentic Italian Ragu alla Bolognese from scratch:
- Sauté your chosen vegetables with extra virgin olive oil
- Add the meat (beef and pork mince traditionally – but you can use only beef if you prefer)
- Brown the meat well and evenly (this is one of the most important steps)
- Deglaze with wine to collect the caramelised sugar at the bottom of the pan, released by the meat during cooking
- Finally, add your choice of seasoning along with either some tomato purée and water, or chopped tomatoes, and let it boil gently for a couple of hours
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What are some classic cooking mistakes which can ‘ruin’ a traditional Italian recipe?
Roberto said: “There are two major mistakes we see with cooking pasta, which can greatly impact not only the authenticity, but also the quality of your end result. "
He continued: “These mistakes are adding oil to the water when cooking and rinsing the cooked pasta with water.
“If you are working with high-quality pasta, only a small amount of starch is released during cooking which prevents the pasta from sticking together.
“By rinsing your cooked pasta, you are actually removing the light starch coating which helps the pasta to bind with the sauce.”
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