> Controversy surrounding the dish resurfaced last month, when Antonio Carluccio became the latest in a long line of chefs to complain that one of Britain’s favourite “Italian” dishes did not, in fact, exist in Italy<p>Food snobs like those really get on my nerves. I mean, it's one thing when one starts adding cream to carbonara (or make it with <i>just</i> cream, like they do in the UK) but swapping spaghetti for tagliatelle is hardly a crime. And like the article said, people in Italy are not <i>that</i> anal about the type of pasta - ragù is one of the universal sauces you serve with anything. I grew up eating Spaghetti al Ragù on sundays in my local trattoria.<p>Besides, <i>ragù alla bolognese</i> is only ONE type of ragù. There are others, even if we just to stick to the traditional ones, which are eaten with all sort of pasta shapes: hare ragù (pappardelle), sicilian ragù (eaten with small ring pasta), neapolitan ragù (maccheroni or rigatoni), lamb ragù, pork ragù...<p>And throwing a hissy fit for adding a bit of garlic, surely, it doesn't go well with the sauce, but it's hardly a crime against humanity.