Spaghetti bolognese is Australia's favourite family meal.
It would seem we've been fooled all these years.
The ready-to-eat bolognese sauce sachets and frozen meal creations promising to be an "authentic" Italian experience are very different to Nonna's home-cooked classics.
The real heroes behind the favourite dishes we eat in traditional Italian restaurants are the chef's Mammas.
In the wake of Brisbane's Italian Week, three local chefs have agreed to share some of their bolognese secrets.
David Cotelli has cooked for CJ's Pasta for 14 years, and tries to mix traditional Italian recipes with a modern twist. While other dishes on his menu may have an updated flair, he insists his "spag bol" stays true to his Nonna's traditional recipe.
Head chef at Cortina, Vittorio Greco, spent 26 years cooking in Italy, but says his bolognese is straight from his grandma's hand-written recipe book.
John Battino from Campo dei Fior restaurant remembers his mum teaching him to cook Italian dishes every Sunday morning.
What is the key to making traditional spaghetti bolognese?
"It's all about the fresh meat you use," Chef Cotelli says. "Our key is 50 per cent beef mince, 25 per cent pork mince and 25 per cent veal mince."
He says the mix of meat and the fattiness in the pork makes every mouthful soft and tender.
Chef Vittori also suggests a combination of meat, but says cooks should not neglect the type of oil they use. By far the best option is extra virgin olive oil, which completely changes the outcome of the dish.
Chef Battino says the key to making a good bolognese is not rushing the whole process.
"I start in the morning early, and leave it to cook very, very slowly. [I] read the paper or a book until lunch time," he says.
Why is their dish the best bolognese in Brisbane?
Chef Cotelli says he uses only the freshest of products for every part of the dish.
"Our pasta is handmade from fresh free-range eggs and Australian wheat. As far as our sauce goes, we don't use any of this canned tomato. It's all about fresh tomatoes and fresh meat," he says.
Chef Vittori says his choice of herbs and vegetables sets his dish apart.
"Our secret is also adding sage. Many people forget about it but it brings the dish to life," he points out.
"We also use tomato, celery, onion, carrot and lots garlic in our sauce."
Chef Battino says he doesn't know exactly what makes his dish the best - all he knows is his recipe works.
"You need to fry the mince add the onion, carrot and celery. I also use cloves and then red wine is very important to the tomato sauce at the end," he says.
Each chef has a tip for aspiring Italian cooks, trying to replicate it at home.
"Don't over-do it. It's all about doing the small things the best," Chef Cotellia says.
Chef Vittori suggests visiting a grocer to buy all the ingredients.
"The grocery is a place where there is someone you know and can trust. They can also give you suggestions on other dishes to make, which is something the big stores don't do," he says.
"Anyone can make a nice dish, you just need to be patient and keep the flame low," Chef Battino says.
