Apparently, we’ve been making our spag bol wrong this whole time.
There’s nothing better than spaghetti bolognese after a long day in winter. The hearty meal is perfect as we get into these colder months, but none of us can seem to agree on the ‘right’ way to make it.
Some love basil while others swear by celery or carrots, but according to Michelin-starred chef, Paul Foster, the key to the perfect bolognese is a breakfast classic.
And no, he doesn’t expect you to mix Coco Pops in your pasta: just add milk.
The chef and content creator shared this unusual tip on a TikTok, where he walked viewers through his go-to spag bol recipe.
‘Are you adding milk to your bolognese?’ he asked. ‘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 owns the acclaimed Salt restaurant in Stratford-Upon-Avon, explained in the clip that adding milk to the sauce helps to give the Italian dish some ‘authenticity.’
‘This recipe is based on my culinary knowledge, my nostalgia and also my experiences with the original recipes in Bologna,’ he explained.
Paul Foster’s recipe for Spaghetti Bolognese
Separately, grate some garlic and chop up some thyme.
Pour everything into a pan with olive oil and boil it with a pinch of salt.
Cook the sofrito gently for 3-4 minutes with no colour.
Then, add in the garlic and thyme and cook again with no colour for two minutes.
In the same pan, add equal amounts of minced beef and minced pork. Cook the meat on high heat while continuously stirring until it is browned.
Add full-bodied red wine and allow the mixture to reduce.
Add your sofrito and tomato puree to the pan alongside tinned tomatoes and chicken stock.
Cook gently for three hours to allow the sauce to thicken and reduce.
Stir in some milk and check it for seasoning.
Serve with el dente pasta.
As he walked viewers step-by-step through the recipe, he explained that the foundation for any good bolognese is a ‘sofrito’ — which is made up of diced onions, peeled carrot, and chopped celery.
The milky twist is one of the last steps of the recipe, and Foster recommends adding it to Bolognese sauce as a final flourish.
‘Then in with the milk,” he said in the clip. ‘This gives it that creaminess without adding cream – honestly, this is a game changer.’
So, what are you waiting for? Add some Michelin flair to your dinner!
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No, it’s not Coco Pops.