One thing I learnt when I first went to Italy years ago was that what we called Spaghetti Bolognese is really not the way the Italians would do it! There are two secretes to good pasta and sauces – the first is the use of fresh pasta and the second is that the sauces should have very little to them – simple is best. So today I made a garlic and chilli sauce. I add a good glug of virgin oil to the pan; about 4 cloves of garlic and a chopped red chilli and let the mix cook for a while. At the end I added the juice of a lemon. Simply pour over the pasta when it’s cooked!