You're cooking bolognese wrong - unusual ingredient adds 'depth' to sauce

25 February 2024 , 15:49

776     0

A cook adds an unusual ingredient her bolognese to make it flavoursome (stock image) (Image: Getty Images)

Bolognese is a staple family dinner in pretty much every home, especially if there are young children in your family - it's easy and everyone loves it.

While there are probably dozens of quirks to each family recipe, one cook has found the perfect twist to add "so much depth" to the sauce. One cook has confessed that she adds a non-traditional twist to her bolognese that makes the pasta dish even more flavoursome. Ayeisha Cooks confessed that she adds anchovies to her sauce to bring out the flavour and take it to the next level.

In her TikTok video Ayeisha said: "The anchovies will dissolve and will not create a fishy taste, but rather a rich Unami depth to the bolognese." If you were today's year old when you learnt that, then don't worry - you're not alone.

Adding anchovies to the sauce makes the pasta sauce taste much richer and meatier. The fish will provide a salty and savoury backbone. You can try Ayeisha's comforting and hearty lasagne by following the recipe below.

Ingredients

Le Creuset unveils stunning new colour collection and prices start from £11

• 500g minced beef
• 150g pancetta
• 500ml of beef stock
• 150ml of milk
• One carrot
• One onion
• One celery stick
• A generous glug of wine
• One tin of plum tomatoes
• Tablespoon of tomato puree
• Two anchovy fillets
• Two bay leaves
• Three thyme sprigs
• Oil for cooking

Kitchen essentials

• Large heat-proof casserole dish

Instructions

In a large casserole dish, heat oil on a medium heat. Add the chopped-up carrots, onion and celery for around seven minutes until soft. Add the minced garlic and pancetta and cook until golden for around five minutes until pink and slightly seared.

Next, add the minced beef and use a wooden spoon to break up the meat. Cook for around eight minutes until the meat is no longer pink. Add a generous amount of wine and bring the mixture to a simmer until the wine has been reduced by half, which should take around three minutes.

Then add in the tin of plum tomatoes, beef stock and a squeeze of tomato puree. Stir until well combined and bring to a boil. Add the secret ingredient, the anchovy fillets, and let it simmer for around two minutes. Despite being an unusual ingredient, you will not be able to taste the anchovy in the sauce and they should dissolve quickly.

Place the bay leaves and thyme sprigs into the sauce and now it is time to let the bolognese sauce cook. Cover the pot and cook on low heat for around three hours, making sure to check on and stir occasionally. About one hour before serving, stir in the milk and let it continue to cook with the lid off and slightly simmering. Take both the thyme and bay leaves out of the sauce, and your rich and flavorful sauce will now be ready to serve.

Mariam Khan