Top chefs' tips for the perfect bolognese – from Gino D'Acampo to Roberto Bassi

dailystar.co.uk:

food has featured on tables in the UK for a scant 60 years and was viewed as exotic in the 1960s. Now, though it’s a mid-week staple that kids and adult alike enjoy.However, bolognese has drifted from its roots a fair bit and sometimes doesn’t hold a candle at home compared to in a restaurant.Luckily, top chefs like Gino D’Acampo and Roberto Bassi have offered up their tips for making a mouthwatering version in your kitchen.Check out their top tips:Roberto Bassi, executive chef at Academia Barilla, said: “Well, if you really want to cook an authentic Italian Bolognese, the first step, perhaps surprisingly, is to use tagliatelle.“Then, the secret of a good Ragu alla Bolognese, the traditional Bolognese sauce, lies in the choice of the meat and achieving the right ratio between vegetables and meat.”Italian food expert Celia Hopkins explained that, in Italy, it is wrong to serve spaghetti with meat sauce – real chefs prefer tagliatelle as it “holds it better”.Using spaghetti is a practice that takes place exclusively outside Italy and is thought to have started in England where the sauce is often laid on top rather than mixed in with the pasta.Traditionally, bolognese uses beef and pork mince which must be browned well and then the pan deglazed with wine before bubbling away for hours.Gino D’Acampo explained on This Morning: “The traditional way is two different meats – beef and pork.“The reason is the pork will give you the fattiness and flavour, the beef gives you the texture.“You massage the meat together and the oil starts to crumble the meat so it’s easier when you put it in the pan.”Gino said: Let’s talk about the liquid that goes into the bolognese sauce – we have three liquids that go into there.“Liquid number 1 –.