Things I have learned as an American in my relationship with my British husband: it’s never too early to start drinking on Christmas, potatoes are an important vegetable in every meal and spaghetti bolognese is not just pasta with meat sauce but is actually the ultimate comfort food. For a Brit, a plate of this pasta tastes like childhood, a mother’s love and the comfort of coming in from the cold on a rainy day to sit in a big comfy chair by the fire.
No longer called by it’s full name but instead given the moniker, ‘spag bol’, this dish has been elevated to almost God-like status in the UK. If you need proof of the fervor dedicated to this dish just Google ‘Spag Bol Britain’ and see what comes up. In a nation seemingly so reserved, you’d be surprised at the outrage over this dish. I know because I have experienced it myself in my own household. ‘no white wine’, ‘more tomato and onion’, ‘less garlic!’, ‘why are you putting cream in that?!’. It took me years and many attempts to work this recipe up to British standards of spag bol perfection. Now, I am happy to report that this is the version that gets a thumbs up from all members of the family. Loved both by my husband and our daughter, this is the winning recipe.