Spaghetti bolognese stands as one of Britain’s most beloved everyday meals. It’s a dish where most people will have developed their own distinctive approach to preparation, whether through incorporating a special ingredient or adjusting cooking times.
The bolognese sauce, recognised in Italian as ragù alla bolognese or ragù bolognese, represents the primary variation of ragù within Italian culinary tradition. The dish has remained popular since the 19th century, with the earliest documented recipe originating from Imola, a town situated near Bologna in Northern Italy. Since then, countless of adaptations of the recipe have emerged, with most Italian chefs and households maintaining their individual preparation methods. As the recipe eventually travelled worldwide, various countries have also developed their own interpretations of the dish.
Michelin-starred chef Paul Foster, who is also recognised for his appearances on BBC Saturday Kitchen, has shared advice on his TikTok platform, encouraging viewers to incorporate one ingredient they likely already possess in their kitchens into their bolognese sauce, claiming it will make the dish ‘better’ and ‘more authentic’.
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“Are you adding milk to your Bolognese? If not, why not?” he asked his viewers. “If you want the best results based on authenticity, then follow my method.”
He continued by explaining there’s ‘no such thing as one authentic recipe’ but that everyone, including people in Italy, will maintain their own preparation style.
Nevertheless, numerous Italian recipes do indeed incorporate milk into the sauce. Chef Paul subsequently shared his preferred method for preparing a Bolognese.
The initial step involves finely chopping a white onion, celery, and a carrot, setting these aside to then chop some fresh thyme and grate a few cloves of garlic.
He proceeded to pour olive oil into a large pot, adding the vegetables with a pinch of salt and allowing them to cook for three to four minutes, ensuring they don’t colour.
Next, he incorporated the thyme and garlic, cooking for an additional two minutes. Paul then removed the vegetable mixture from the hot pan, adding more olive oil to the pot to cook the mince – he suggests using equal parts beef and pork mince.
Once any moisture was cooked out and the mince browned, he introduced red wine to the meat mixture to reduce before adding a generous amount of tomato puree. He then stirred in the previously cooked vegetables along with a tin of chopped tomatoes and chicken stock – though beef stock can also be used.
“You wanna cook this gently for about three hours to reduce it, concentrate it, so it becomes thick and glossy,” he explained.
“And then in with the milk,” he stated as he poured in a glass of milk. “This gives it that creaminess without adding cream. Honestly, this is a game changer.”
Finally, taste for seasoning, adding more salt and pepper if necessary, before setting it aside while you cook your pasta.
“And that is a beautiful Spag Bol, as we call it,” he declared as he presented his dish.
However, not everyone was impressed by his recipe as they couldn’t believe adding milk would make it better.
“I am Italian and never known anyone to use milk,” one person said. Someone else wrote: ” Never in a million years.”
However, another person argued: “I always add milk. Makes the meat more tender.
“It’s not bolognese if your aren’t adding milk. The original recipe has always had milk, any Italian knows this,” someone else said.
Dining and Cooking