18 November 2023 , 16:00
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Spaghetti bolognese is a staple dish in most British households. A real crowd pleaser, it's tasty and simple to make. But according to one Michelin-starred chef, we have all been missing out one key ingredient - and that's milk.
Paul Foster owns and runs the acclaimed Salt in Stratford Upon Avon, and has now revealed his go-to recipe for the Italian classic. In a video posted on his social media account, the top chef 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 can be found on TikTok at @paulfosterchef, then shared his step-by-step recipe, to the delight of his followers. "This recipe is based on my culinary knowledge, my nostalgia and also my experiences with the original recipes in Bologna [where the dish came from]."
He explains that the foundation of the dish is key and the first step is to make a 'sofrito', which is finely diced onions, celery, and peeled carrot. Put those to the side, and then separately chop up thyme and grate some garlic. Then add all the ingredients to a pan of hot olive oil along with a good pinch of salt.
Cook the onions, celery and carrots gently for about 3 - 4 minutes without any colour. Then add in the chopped thyme and crushed garlic and cook that for about two minutes, again with no colour. Remove and keep to the side. In the same pan you've just used, add equal amounts of minced beef and minced pork and cook on a high heat while continuously stirring. Once the meat is browned, add some full-bodied red wine and let the mixture reduce.
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Stir in some tomato puree, before adding the vegetable mixture from earlier, as well as some really good quality tinned tomatoes and chicken stock. Paul says: "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."
The next part of the recipe is where Paul adds his own unique twist. "Then in with the milk," he says. "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." Serve with al dente pasta. Voila!
Will you be giving it a go? Let us know in the comments.