Italian chef Gino D'Acampo has divided opinions by revealing major mistake Brits make when cooking spaghetti bolognese | The Sun

Italian chef Gino D'Acampo has divided opinions by revealing major mistake Brits make when cooking spaghetti bolognese | The Sun

October 26, 2022

SPAGHETTI bolegnese might be an Italian dish but brits have made meal their own over the years.

But according to Gino D'Acampo we've been making it all wrong.

The famous chef said there are certain rules to follow when making the pasta favourite.

The first shocker is that you shouldn't actually use spaghetti, but rather tagliatelle.

And the revelations don't end there, the sauce isn't even called bolegnese- it's a ragu.

Gino shared his top tips for the perfect spaghetti bolegnese (or should we say tagliatelle ragu) on This Morning.

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He explained: "The secret is the kind of meat we’re going to use.

“Often people use beef or lamb on their own.

“But the traditional way is two different meats – beef and pork.

“The reason is the pork will give you the fattiness and flavour, the beef gives you the texture.”

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There are also three different liquids to add to the sauce, beginning with a glug of wine to it has time for the alcohol to evaporate.

Then add full fat milk to "tenderise the meat", followed by chicken or beef stock.

And no matter what, don't add any tomatoes.

Gino said: “In a traditional bolognese sauce, you should never pour tomatoes – chopped tomatoes, plum tomatoes, anything like that.

“A bolognese sauce is made without tomatoes.

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“The only thing they use is tomato concentrate – which is completely different.”

After three hours on a very low heat remove the lid and stir every 15 minutes for half the time.


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