±«Óãtv

This comment was removed because the moderators found it broke the house rules. Explain.

It sounds delicious and adore Tagliatelle. I detest pork though, so will probably try it with just beef and also cut down on the butter. Interesting that there's no garlic? That may allow other subtle flavours to be tasted.

Great to have a bit of cookery on the show and something to try out :-)

Loving it! Might we have a new recipe every night and please a vegetarian option!

Ahh, Antonio has just explained why there is no garlic..

Lady Sue #3 Jimmy Young used to do something along that line way back when.. 'What's the recipe to day Eddie"?

I'm having beans on toast with vegan cheese. I did have a proper lunch though!

never blogged before so had to register and all that carry on but just to say I was eating at the time - baked tattie, low fat cheese (yuk!), thrown together salad consisting of available edible food found in fridge and a over ripe avocado - not exactly fine dining but filled a hole!

On the way home from work, I listened to the chef as he explained his recipe and order of cooking. I think it is probably quite tasty, but I believe that nothing would compare to the "Spaghetti bolognese" that my good wife prepares. My dear daughter-in-law, Alexa, along with my son, Sam, come to our house every Tuesday evening, rain or shine, to sit down and enjoy some conflicting opinions on the world in general, but mailny to feast upon the magnificent dish that my wife prepares, with the exception of my son who has a plate of spaghetti and cooked mince, never daring to taste the sauce in case he has to say, Mum, that was lovely. The chef on your programme would of course be most welcome to visit one Tuesday evening and give his opinion.

Jayne that sounds rather like the Bridget Jones Blue Soup recipe.

How is it that people eat in the middle of the afternoon? Not even six o'clock! Shock horror! How do they get the required amount of G&Ts in before food? Mysterious.

Inexplicable. Pass the coorkscrew someone.

hic

And there's me planning on having a bolognase sauce tomorrow... Should I fore go my self-evolved recipe that adds dashes of horseradish and mustard and a little red wine to try this recipe?

Will have to try this or the "other" recipe. But it was roast pork for tea tonight with some crakin Crackling.

We had 'the usual' ... risotto made from leftovers, with a good seasoning of black pepper and lemon juice. The only better meal is fish n chips!

But..this doesn't look like the recipe Carluccio was cooking - he mad a great play of it only taking about half an hour, and the above recipe simmer for an hour and a half. I know we were taken away from it for some ordinary news just as he was about to add his secret ingredient - it must have been a time machine!

Fifi, (13) You mean that the Fabulous Fowl isn't in the top two?!?

Sorry, I missed the prog. Is this a joke borrowed from Radio 4 Extra? Or is it code to say that Tom Watson has cooked Rupert and Rebekah's goose, the one Clegg and Cameron are picking the bones over, the bones we want to pick with Cameron? Of course, Clegg, Cameron and Cable have known the recipe for years.

If it's real, what's wrong with tomato ketchup as the sauce, on spaghetti? As for low fat cheese, there's a tasty German one in a L*dl supermarket here at 60-odd killcals a hundred.

I have been making spaghetti bolognaise for my family since 1974 and the recipe has evolved over that time. All of my five children now cook spag bol too, and all are just as dogmatic as I used to be as to ingredients and method. All have a different version that they have evolved. Carlucci seems to be unique in actually disagreeing with his own recipe, bet it was delicious though.

Okay chaps, enough already with the meat versions. Howzaboutta vege option?

At 5:55 we did indeed sit down a rather fine, I like to think. spaghetti bolognese. A little added chopped bacon now you ask. No appreciation from 3 children but it was lovely in the sun looking out over the hills.

I don't listen to PM for recipes -too much of our TV viewing seems involves a chef - but I really would like to get the whole of Antonio Carluccio's quick Tagliatelle al Ragù, even if it wasn't quite quick enough to squeeze in by 5.54pm.

I got the onions, olive oil, pork & beef mince (not sure that would meet Antonio's Taliban test), a shot of white wine and passata pomodoro, plus the taglietelle (and optional parmesan), but which magical ingredients and tips did we miss from the old maestro?

incidentally, spaghetti alla bolognese (sp) was never known in Bologna, as Italian friends delight in informing me.

I always add garlic and nutmeg. And bay leaves. And mushrooms. And I always use lamb, not pork or beef. But apart from that ...

#20 GarethUK There is a 'listen again' link on the right hands side (PM) or alternatively click on this iplayer link to hear that edition of PM /iplayer/console/b012fc5d

#20 Sid, so do I but like jonnie I also use beef, if they are in season I occasionally add a few Sprouts.
Just for that extra ooomph.

Eddie missed something by not asking Carluccio (?sp) if he has learned how to use a knife yet.

Fearless (15): The Fab Fowl is in a class of its own.

* distant music, reminiscent of 'The Great Escape', waft down on the breeze ... *

Minced beef (cheap), tin of tomatoes (cheap), red wine (cheap), brown sugar, tomato paste, celery, onion, garlic, salt, pepper, dried herbs de Provence. Mushrooms if any are about. I thought spaghetti sauce was a peasant dish. What's with all the fancy-schmancy expensive ingredients? I like mine with recognisable bits left in it, not cooked to mush for hours. Veggie version available on Google. Are we seeing the return of Sprout, etc? If I forgot anything, I'll be back.

Where is the actual recipe that Antonio cooked which Eddie promised would be posted?

The actual recipe that Antonio cooked has been emailed several times. I thought it was a deliberate joke.
Why butter? The pancetta provides saturated animal fat so olive oil would be better. No need for stock, but I'd use garlic and dried oregano.
A splash of Worcestershire Sauce really does make a difference, too.

Gosh talk about cat amongst the pigeons! Everyone has their own time-honoured version. I confess that if I make it now I use Quorn mince instead of minced beef and it's great because it cooks in minutes - none of that cooking all afternoon and adding freshly ground black pepper till your wrists ache.

I forgot olive oil. And I usually use shallots instead of onions. And REAL meat!

Re: Sid, The fact Garlic Isn't used is very important. It allows the aroma of the other ingredients to diffuse through

See photo eight on this old blog thread for a pic of my spaghetti.

/blogs/pm/2008/09/food_7.shtml?page=0

Spag Bol? There isn't a bloke in the Western world who can't cook that. With (green pesto + red pesto + sun dried tomatos + ragu + tomato puree), even (which, in taste effect exactly equals cheap tomato sauce).

What they (blokes) need is stuff that is every day in women's mag but hard to find elsewhere, like how to keep fruit and veg that you've bought in polythene packets, how best to crush garlic (use the polythene wrapper (so you can see the crushing cloves) as cover and smash the cloves with the tomato sauce bottle), how to keep their cheap (and wonderful) brie - and PITFALLS on the reduced counnters (still more expensive than the best regular cheap brands, you don't need it just cos its cheap, fruit and veg ready to rot, milk to sour, eggs one cracked and leaked - one short of a six pack, killcalorifically challenging cheese and spreads, avoiding over-aggressive fellow bargain seekers etc)

What about a fact sheet with recipes (with the Spag Bol variants if you must)

I forgot green/red/yellow pepper.

Jonnie (32) I agree. While I LOVE garlic, I never use it in bolognese sauce. However, the best pasta sauce (imho) is that made from fresh chopped tomatoes, garlic, and basil, cooked in the best olive oil and served with freshly grated parmesan cheese. I wonder if Signor Carluccio would agree?