While spaghetti bolognese has been a staple for millions of diners around the world for decades, Italians have long claimed the original recipe has become so corrupted it is in need of culinary rescue.
This dish may contain one of the season’s most contentious ingredients (a Tesco poll this week revealed Gen Z is firmly anti-sprout, with one in four 18-24-year-olds apparently identifying as Brussels naysayers), but when shredded, fried in pork fat and tossed in a sweet, miso glaze, I can promise they won’t resemble anything likely to appear on your table on December 25