A Michelin-starred chef has shared his recipe for the classic dish – and he insists it’s vital to include one key ingredient that many of us may have been missing out onLucy Farrell Trends Editor and Rom Preston-Ellis Discover Editor
13:24, 04 Nov 2025
One chef won’t go without this unexpected addition to his spag bol(Image: Getty Images)
Spaghetti Bolognese remains a firm favourite across British homes, thanks to its delicious taste and simple cooking method. However, Michelin-starred chef Paul Foster reckons there’s a crucial ingredient most of us are leaving out.
The owner of the highly-regarded Salt restaurant in Stratford Upon Avon has shared his exclusive method for making the Italian classic.
In a video shared on his social media platforms, he asked his 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.”
Paul, who posts on TikTok as @paulfosterchef, delighted his followers by unveiling his step-by-step guide, reports the Mirror.
He said: “This recipe is based on my culinary knowledge, my nostalgia and also my experiences with the original recipes in Bologna [where the dish originated].”
He explains that getting the base right is crucial, starting with a ‘sofrito’ made from finely diced onions, celery and peeled carrots. These are prepared individually, whilst thyme is finely chopped and garlic is grated, reports the Mirror.
These ingredients are then brought together in a pan with heated olive oil and a generous pinch of salt. The opening stage requires gently cooking the onions, celery and carrots for around three to four minutes, taking care not to let them colour.
After that, add the minced thyme and grated garlic, cooking for roughly two more minutes whilst ensuring they don’t brown.
Set your cooked vegetables to one side. Then, using the same pan, brown equal amounts of minced beef and pork on a high heat, stirring continuously.
When the meat is fully cooked, add a generous splash of full-bodied red wine and allow it to bubble away until reduced. Afterwards, mix in tomato puree, followed by your previously prepared vegetables, some quality tinned tomatoes and chicken stock.
Michelin-starred chef Paul Foster adds milk to his spagbol(Image: Getty Images)
Paul recommends: “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.”
For his own special touch, he suggests incorporating milk, explaining: “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.”
Chilli con carne fans may also be interested to know that adding one ingredient to this dish makes it taste like it’s been simmering on the hob for hours.
Sophie, lead recipe developer at Gousto, said the trick to making your chilli taste like it’s simmered all day long is to add a cup of coffee to the pan while cooking.
It seems coffee isn’t just for your morning pick-me-up anymore. It’s making its way into marinades, sauces and now, to elevate the humble chilli con carne.
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Dining and Cooking