A Michelin-starred chef has set off a lively debate among home cooks after revealing the one ingredient he would never make a Bolognese without, and it is not what you might expect.
Paul Foster, the award-winning chef behind Salt in Stratford-upon-Avon, has declared that milk is the ultimate secret to creating a rich and perfectly smooth Spaghetti Bolognese. While many people reach for cream to give their sauce depth, Foster insists that a splash of milk is a true game-changer.
His revelation has prompted many to rethink how they prepare the much-loved dish, and this food expert agrees that he is absolutely right.
Mimi Morley, Senior Recipe Development Manager at food box delivery service HelloFresh, says milk improves the texture and consistency of the sauce, making it smoother and more refined.
“Adding milk to your Bolognese might sound a bit unusual, but it’s one of those little tricks that really transforms the sauce,” explains Mimi. “It evens out the sauce, making it feel more complete.”
According to Mimi, cream can sometimes overwhelm the balance that defines a great Spag Bol. “While cream isn’t necessarily bad, it can coat the sauce and stop the flavours from developing properly. Milk softens the acidity of the tomatoes and helps tenderise the meat as it cooks.”
For those wanting to go one step further, Mimi has two clever tips that will make your next Bolognese unforgettable.
Mimi recommends forgetting the rush. “Of course, a quick version is fine if you’re pressed for time. Letting it simmer gently for around three hours really does make all the difference. The longer it cooks, the richer and glossier it becomes.”
She also has a simple tip that may sound wrong on paper, though she promises it works. “If you want to make it extra special, try stirring in half a teaspoon of soy sauce while it simmers. It sounds unconventional, but it gives your Bolognese a richer, meatier flavour without tasting like soy sauce.”
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