A Michelin-starred chef recommends adding one ingredient for the perfect bolognese (Image: Getty)
As a tasty and filling meal that’s also quick and easy to make at home, it’s no surprise that is a firm favourite in many UK households.
And as with all popular dishes, everyone has their own way of making bolognese, using varying ingredients and methods.
But one Michelin-starred chef has claimed we’ve all been missing one key ingredient – and it’s a breakfast staple you might not think belongs in a bolognese.
Paul Foster, who owns and runs the Michelin-starred Salt in Stratford-upon-Avon, previously took to social media to share his go-to .
Posting to last year, he asked followers: “Are you adding milk to your bolognese? If not, why not? If you want the best results based on authenticity, then follow my method – [this is] how to cook bolognese properly.”
Spaghetti bolognese is a firm favourite across many UK households (Image: Getty)
He then went on to share a step-by-step guide to making his version of bolognese, explaining: “This is based on my culinary knowledge, my nostalgia and also my experiences with the original recipes in Bologna.”
He highlighted the importance of getting the base of the dish correct, explaining that you should start off with a ‘sofrito’, a mixture of finely diced onions, celery and peeled carrot.
These should be set aside while you chop the thyme and grate your garlic.
He then added all the sofrito into a pan of hot olive oil along with a generous pinch of salt.
Don’t miss… [RECIPE]
Gently cook the onions, celery and carrots for about three to four minutes without any colour.
Then add in the chopped thyme and crushed garlic and cook for a further two minutes, again with no colour.
Remove and keep to the side. Then, add equal amounts of minced beef and minced pork into the same pan you used to cook the vegetables and cook on a high heat while making sure to stir continuously.
Once the meat is browned, Paul said you should add some full-bodied red wine and let the mixture reduce.
Stir in some tomato puree, before adding the pre-cooked vegetable mixture, as well as some good quality tinned tomatoes and chicken stock.
“It’s going to be quite wet so you want to cook this gently for about three hours to reduce it and concentrate it so it becomes thick and glossy,” Paul said.
He then added his secret ingredient, saying: “Then in with the milk.
“This gives it that creaminess without adding cream – honestly, this is a game changer. Stir that in for a while and then check it for seasoning.”