We've been making spaghetti Bolognese all wrong and here's why, says chef
A bowl of spaghetti Bolognese is a go-to meal in households across the country as its easy to make and a sure-fire crowd pleaser which will satisfy even the pickiest eaters in the family. The Italian dish is one we have been happily making for years without much thought. Whether you make your ragu with added carrot or celery or pack it with basil and oregano is a personal choice and every cook will have their own way of turning out this wholesome recipe. But we have apparently been serving up our spag bol all wrong, according to chef Sophie Nahmad. But it's nothing to do with the sauce, says the Gousto Chef , instead it's because we are using the wrong pasta. She has shared that Scots households shouldn't use spaghetti for the dish and instead it should be served with tagliatelle, just like the Italians do. And there's a reason for this. Spaghetti is not the right shape of pasta for thick, meaty sauces like bolognese. Tagliatelle is better as it gives more surface space for the ragu to cling to. Sophie said it's a much better choice for spaghetti bolognese and even suggested the hearty dish was given a new name. She explained: "Fresh Tagliatelle is delicious and oh so satisfying to twirl onto your fork when you're tucking into your dinner. "Due to the wider shape, it's a great pasta to pair with a thick, meat-based sauce. In fact, Italians traditionally pair tagliatelle with bolognese sauce instead of spaghetti!" "Any meat-based ragu-style sauce will pair well with this type of pasta, such as this spicy sausage and creamy tomato sauce recipe, so maybe it's time to switch up your dinner time traditions and try something new. "It might turn into a fresh staple that the whole family will love. Tag Bol, anyone?' Despite its widespread popularity, spaghetti is not the ideal pasta for bolognese sauce. Spaghetti's slender, cylindrical shape and smooth surface make it less effective at holding onto the thick, meaty sauce. As a result, the sauce tends to slide off rather than cling to the pasta. Seasoned chefs, including Italian culinary experts, have long advocated for the use of tagliatelle in spaghetti Bolognese. Chef Antonio Carluccio, a renowned authority on Italian cuisine, famously declared that "bolognese sauce should never be served with spaghetti. It should be with tagliatelle." According to Sophie, spaghetti is better suited to lighter sauces such as pesto or one that's tomato based. She said: 'While many of you might have just learned you've been using it wrong your entire lives, it wouldn't be a pasta round up without a mention of spaghetti,' Sophie added. 'This is the nation's second favourite pasta shape after Fusilli, and a staple you'll find in most UK kitchens. When it comes to any long noodle pasta shape, including varieties such as Linguini or Capellini, it's best to stick to lighter sauces. "A simple pesto or arrabbiata sauce are the best choices for these shapes." If you want to learnt the correct way to cook your favourite pasta shapes, Sophie Nahmad has her best revealed insider tips. 'On to Britain's favourite pasta shape, the classic Fusilli. The grooves in this shape lend it to heavier sauces, where it will hold the flavour. "This also applies to popular shapes such as Conchiglie, Rigatoni or Penne. The ideal sauce pairing would use heavy cream or be rich with vegetables or meat. Pasta bakes are also a great option for this shape. "This 10-Min Chicken, Cherry Tomato & Mozzarella Fusilli is a quick and easy mid-week dinner that will satisfy everyone around the table.' 'This type of pasta is easily recognised by its distinctive bow shape. A light lemon and garlic sauce, or a simple creamy base will pair well with this pasta, allowing its unique shape to take the limelight and not be overpowered. "Make sure to cook it al dente so it has a slight bite; this will ensure it doesn't lose its shape.' 'Originating from Tuscany, this shape is similar to Tagliatelle but slightly wider. Again, it would be a great pairing with a meat-based sauce like a pork ragu or bolognese. "Fish is another good choice with a pasta shape like this, such as crab or cod in a light, lemony sauce. Because this pasta has a larger body, it won't be overshadowed by the fish.' 'This pasta shape functions in a similar way to risotto and is best served with a creamy sauce like this one-pot creamy chicken and spinach dish, which uses cream cheese to create that delicious sauce to coat the pasta. "Often a great way to cook Orzo is by simmering it in vegetable stock, then topping it with Parmesan and a drizzle of lemon juice which will allow it to really soak up the flavours. Orzo is also a great addition to bulk out soups or stews that are looking slightly thin!' 'This is a unique variety of pasta, made from potato, and can be either boiled or fried. Frying will give a crispier texture on the outside with a fluffy middle, and this pairs deliciously with a mushroom and sage sauce. "Gnocchi is very versatile, but traditionally cooked with a creamy tomato sauce to really compliment the fluffy texture. A Gousto favourite is this creamy chorizo and spinach Gnocchi .'
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