According to the Daily Telegraph, whilst at the Cheltenham Literature Festival, Mr Carluccio said: 'There was spaghetti Bolognese, which does not exist in Italy. In Italy, it is tagliatelle Bolognese, with freshly made tagliatelle and Bolognese without any herbs whatsoever.'
Mr Carluccio is just the latest to berate the British for taking a classic dish from abroad and subjecting it to unspeakable tinkering with the subtlety of a house decorator trying to restore a Michelangelo fresco. Poor Jamie Oliver suffered the wrath of Spain for the heinous crime of adding chorizo to his paella last week. And, according to Carluccio, the only way to cook a Bolognese is this:
'You should do this: oil, onion, two types of meat - beef and pork - and you practically brown this, then you put 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.'
His argument is somewhat undermined by the fact that on the same page an entirely different Bolognese recipe appears, shorter but with more ingredients, by a chap called Antonio Carluccio: