Check out One of the amazing things about this recipe is that it enlightens you as an amateur cook. It turns out that in England, we make Bolognese wrong – we use too much tomato and make a mincey/tomato sauce which is not correct. The history and evolution of Bolognese could (and probably has) inspired a whole book so technically there isn’t a wrong way to do it, but certainly our approach to whacking two tins of tomatoes in the pot is really pissing the Italians off.
Check out Gennaro Contaldo’s lovely recipe and see for yourself!
Don’t be put off, this isn’t just bits of mince on pasta, all of the tagliatelle is coated in rich, meaty oils with the hint if red wine in the background.
Make this once and you’ll never go back to Anglo-Bolognese again!