It divided opinions (Image: Moment RF)

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A man's attempt at making a spaghetti bolognese has been branded "very very wrong" by a disappointed Italian chef.

John Sweeney bravely claimed that he'd made the dish "properly" on Twitter, writing: "Spag Bol, properly done. No carrot. Lots of Italian red. Thank you."

The journalist shared a snap of his frying pan filled to the brim with chunks of red onion, mushrooms, mince, herbs and "lots of Italian red". 

But while people in the comments discussed what ingredients should and shouldn't be added to the classic dish, an Italian chef called him out for making it incorrectly – and he wasn't impressed.

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Some of Sweeney's followers agreed with his decision to cut carrots out, with one replying: "I don't understand how anyone thinks carrots go in a spag bol. It's just madness," while another wrote: "That looks like really tasty grub."

But then the chef decided to have his same, exclaiming: "WTF is that? Red onion?"

"John, I’m a chef. I’m Italian. This is very very wrong" wrote another."

Another baffled Twitter user wrote: "How can there be no carrot?! Surely it begins with sweating off the classic sofrito of onion, celery and carrot!".

Luckily, Gino D'Acampo has previously spoken on this controversial subject, agreeing that carrot does in fact belong in a bolognese.

On an old This Morning clip, he can be seen explaining how the dish is made "The Italian Way", telling viewers to start by frying finely chopped onion, celery and carrots.

He then said: "The other secret is the kind of meat we're going to use.

"Often people use beef or lamb on their own. The traditional one requires two different types, beef and pork. 

"The pork will give you the fattiness and the flavour, and the beef will give you the texture."

Once he has crumbled the meats together, he moves onto the liquids needed to bring the sauce together, which include red wine, full-fat milk and stock.

According to Gino, traditional bolognese sauce is made without tomatoes – instead you should use tomato concentrate.

Turn the heat low, pop on a lid and let it simmer for an hour and a half, making sure to stir it every 15 minutes.

When the timer rings, simply serve with tagliatelle and you're good to go.

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