So #spaghetti bolognese is trending, God knows why. But as someone who’s been living with a Bolognese for a couple of decades, I can confidently state that you’re all doing it wrong.

First, it’s tagliatelle ffs. Spaghetti! PAH. Am vut mazzer?

Next, the sauce - ragù. You make a ‘battutino’ of ‘odori’. Finely diced onions, carrots and celery, fried gently to soften and lightly brown ( I keep the lid on but that’s a bit of a risk, makes them soggy). Some people cook each in turn, I can’t be bothered.

Then throw in the meat. Lots of options here. Minced beef and pork (more beef than pork), just beef, beef with sausage (a good Italian sausage, but nothing spicy). Turn the heat up to make it a teeny bit crusty, as you’re turning it around. Keep stirring it into the battutino.

Bung in some red wine, let the alcohol evaporate. Before that some people put a cup of milk in there. A bit strange but worth a try.

Put a good couple of tins of chopped tomatoes in, keep the juice, maybe swill a bit of water around the can and throw that in too. If you want it drier, one tin for a half kilo meat, but then you have to keep more of an eye in it as you

Bring it to the boil then cook it for about 3-4 hours, stirring occasionally. Seriously, the longer it cooks the better it’ll be.

Get some fresh egg tagliatelle, don’t over cook them, drain and mix with the ragù. Some people throw a nob of butter in first. Parmesan if you like it. Dried tagliatelle or even fettuccine at a stretch also work. Spaghetti, no.

Tal deg!

Oh when I said cook it for 3-4 hours, I meant at a low heat, obviously. Tot que.

Oh and another thing. It will taste even better the next day as the flavours merge into each other.

And another another thing - salt and plenty of black pepper when you throw the meat in.