From Delia Smith's chicken 肝臓s to Heston Blumenthal's 星／主役にする anise (and William's which 含むs milk), which celeb chef has the secret of a Spag Bollissimo?

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Prince William, put 負かす／撃墜する that 木造の spoon and step away from the cooker. Repeat, step away from the cooker. You have 原因（となる）d enough trouble in the kitchen for one week.

The prince 収容する／認めるs he is no 広大な／多数の／重要な shakes as a chef. But that didn’t stop him from entering the gastronomic fray by 株ing his recipe for spaghetti Bolognese in a charity cook 調書をとる／予約する.

It is の中で 120 recipes from celebrities and 最高の，を越す UK chefs in A Taste Of Home that 示すs the 40th 周年記念日 of homelessness organisation The Passage.

Did the poor king-to-be know what a culinary quagmire he was stepping into? Arguments 激怒（する） over what is an authentic Bolognese sauce ― not to について言及する how to （一定の）期間 it, what pasta to eat it with and how to serve it.

Bolognaise or Bolognese? Ground or chopped meat? Beef or pork? Nutmeg or no? Spaghetti or tagliatelle? Lightly dressed pasta, or ladled on 厚い?

William was eager to 株 what floats his sauce boat. But 論争 soon 泡d to the surface when he 明らかにする／漏らすd he 追加するs milk to his meaty mix.

Yet many Italians 断言する 酪農場 濃厚にするs and thickens the sauce ― though few go as far as Mary Berry, who wantonly lavishes hers with 二塁打 cream. To my mind, William’s bigger sin was 主張するing on chopped parsley as a garnish.

Parsley! William, how could you? It is the culinary 同等（の） of playing for Juventus in an Aston 郊外住宅 shirt. It is just not done.

The Duchess of Cambridge has 明らかにする／漏らすd William tried to 支持を得ようと努める her with spag bol during their student days at St Andrews. It has long been a student 中心的要素, and 世代s of mothers have dished it up. As Mary Berry points out, it is now the UK’s most-cooked meat dish.

But what is the authentic 見解／翻訳／版? It あられ／賞賛するs from the Italian 地域 Emilia-Romagna and its 資本／首都 Bologna, hence the 指名する.

Renowned cookery writer Anna Del Conte 述べるs the ragu as rich yet 井戸／弁護士席 balanced, lavish and yet 抑制するd, meaty and yet fresh. Something to admire in a dish ― and also in a man.

From then on the 戦う／戦い 激怒（する）s. Milk or no milk? Red ワイン or white? Cooked on the hob or in the oven? And there is always some cheffy nutter dying to 追加する their own ‘新たな展開’.

An Australian chef 追加するs anchovies and port, another 示唆するs a ‘bianco’ ragu, skipping tomatoes and 追加するing pork fat instead.

Health-conscious Californians make a 見解／翻訳／版 with turkey Bolognese and courgette noodles. While in Scotland we make a popular 見解／翻訳／版 that skips the tasty 伝統的な 成分s of celery, carrot, garlic, herbs, tomatoes, ワイン and 代用品，人s potatoes for spaghetti ― we call it ‘mince and tatties’.

Culinary vandals have been known to 追加する ketchup, 黒人／ボイコット olives (I’m going to faint) chopped spinach, smoked paprika, green peppers and even apricot jam.

Famed U.S. cook Alice Waters likes to 追加する 乾燥した，日照りのd porcini mushrooms. Antonio Carlucci 主張するd the pasta must be fresh tagliatelle. Sainsbury’s recommends 追加するing a teaspoon of coffee, while Tesco 示唆するs 50g dark chocolate.

My favourite recipe is Angela Hartnett’s, first published in her 2007 調書をとる／予約する Cucina. Her family （機の）カム from Bardi in Emilia-Romagna and her 伝統的な recipe does not use milk, but 主張するs that the meat (a mixture of chuck steak and veal 残余) must be finely chopped, not minced, as it ‘tastes so much better.’ And it does.

How the プロの／賛成のs do it...

Heston Blumenthal: ?

星／主役にする Anise?

Heston is a milk man. He 追加するs 150ml of whol e milk to his ragu, but that is not the half of it. His 魔法 成分 is 星／主役にする anise, the spice used in Chinese and Indian food to 濃厚にする and 深くする flavours.

The Willy Wonka chef also advises white ワイン, a grating of nutmeg, no herbs and baking it in a low oven for six hours.

Nigella Lawson:?

Milk and pancetta

Our girl is a 充てる of the recipe used by her 助言者, Anna Del Conte. It 含むs olive oil, butter, garlic, pancetta and meat that is not too finely minced. ‘You don’t want those worms,’ says Nigella. You certainly do not.

‘The final 決定的な 成分 is milk,’ says Nigella, before cooking on the stove 最高の，を越す for five hours.

Tom Kerridge:?

Demerara sugar

I love Tom’s recipes, but boy, can he make life difficult in the kitchen. For his Bolognese, he rinses mince in a colander under the tap, 乾燥した，日照りのs it, then roasts it in the oven for an hour until ‘crisp and golden brown’.

No milk, but his mystery 成分s are four tablespoons of red ワイン vinegar, a teaspoon of demerara sugar, beef 在庫／株 ― not ワイン ― 加える button mushrooms, and he oven cooks the sauce for an hour.

Mary Berry:?

Cream and white ワイン

Oh my God. Mary doesn’t use milk. She uses four tablespoons of 二塁打 cream. ‘Don’t worry it doesn’t curdle... it just 濃厚にするs it,’ she chirps. She also 支持するs a minced meat mixture of half beef and half pork. White ワイン for her, 加える bay leaves, thyme and a basil garnish.

She cooks it for an hour in the oven, 動かすs in the cream, then cooks it for another hour. Served with pappardelle, not spaghetti.

Gordon Ramsay:?

Worcester sauce

A couple of tablespoons of milk, says Gordon, help to give your sauce a ‘nice, 濃厚にするd flavour’ and ‘a smooth silk finish’.

His secret 成分 is a cheeky dash of Worcestershire sauce. He also advises ‘sweating your mince off quickly to 避ける it going grey’, which sounds like good life advice. His 最高の-迅速な 見解／翻訳／版 uses grated onion and carrot to make them cook faster.