Spaghetti bolognese is the beloved British-Italian dish of spaghetti served with a rich meat and tomato sauce, the weeknight staple that bears only a family resemblance to its Italian ancestor. True ragù alla bolognese from Bologna is a slow-cooked sauce of minced beef and pork, soffritto, wine, and milk, traditionally served with tagliatelle, never spaghetti. The British version, minced beef simmered with tomatoes, onion, and garlic over spaghetti, is a delicious dish in its own right and a different one. Its success shows how immigrant dishes evolve: simplified, anglicised, and adored. Purists may protest the name, but the plate empties just the same, preferably with Parmesan and no apologies.