Surprised to find that some cannot tell the difference between one brand and another. Barilla pasta remains al dente even if you overcook it a little. Many cheaper Australian brands do not. I tend to buy Barilla penne rigate, because the furrows hold the sauce to the pasta. Australian products have improved over the years, but none for me is as good as Barilla. ALDI has one type of tagliatelle which are okay, although some other ALDI products are disappointing.
Sorry, folks, but a bolognese sauce does not include garlic. I have lived in Italy and eaten tagliatelle al ragù in Bologna. That’s as close as you’ll get in Italy to spaghetti bolognese, which appears to be a fabrication of American soldiers who served in Italy, even if Barilla now has a packaged product called Barilla spaghetti alla bolognese. Then again, I often commit sacrilege by adding chilli and garlic, so that the bolognese becomes a hybrid of bolognese and arrabbiata.
I like fettuccine alla carbonara. Carbonara is another sauce that Australians have doctored, with very few restaurants serving a proper carbonara, which should comprise only pasta, guanciale, eggs, pecorino cheese and pepper. No cream, no garlic, no mushrooms, no peas, no onions.