DYSPEPSIA GENERATION

We have seen the future, and it sucks.

How to Make Perfect Bolognese

24th November 2016

Eat it.

To write on spag bol is to wade into a mire of controversy thicker and darker than any ragu that ever came out of nonna’s kitchen. People feel very strongly indeed about what is, basically, a meat sauce of no more particular merit than, say, a shepherd’s pie, or a chilli, to the extent that, earlier this year, a group of Italian chefs organised a worldwide day of action to promote the “authentic” recipe, as laid down by the Academia Italiana della Cucina back in 1982.

The event was billed as a protest against the “improbable concoctions” served under the name around the globe, with a spokesman decrying the “remarkable variety of ingredients” that defiled his beloved bolognese – including cream. That’s cream, as used by the well-respected Italian cookery teacher and writer Ursula Ferrigno, and the rather less Italian, but pretty reliable Hugh Fearnley-Whittingstall.

Hey, it’s Thanksgiving — we’re talkin’ food here.

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