Spaghetti bolognese is a staple in many UK households, beloved for its scrumptious flavour and straightforward preparation. Yet, Michelin-starred chef Paul Foster has suggested we’ve been omitting an essential component – milk.
The proprietor of the acclaimed Salt eatery in Stratford Upon Avon has divulged his exclusive recipe for the Italian staple. In a clip posted on his social media, he queried his audience: “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’s active on TikTok under the handle @paulfosterchef, pleased his fans by revealing his detailed cooking instructions.
“This recipe is based on my culinary knowledge, my nostalgia and also my experiences with the original recipes in Bologna [where the dish originated].”
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He details that the foundation of the dish is key, beginning with a ‘sofrito’, which includes finely chopped onions, celery, and peeled carrots. These are prepared separately, while thyme is minced and garlic is grated, reports the Mirror.
All these components are subsequently combined in a pan with hot olive oil and a liberal dash of salt. The initial step involves softly sautéing the onions, celery, and carrots for roughly three to four minutes without browning them.
Following this, the minced thyme and grated garlic are added and cooked for about two more minutes, also without allowing them to brown.
Firstly, set your cooked vegetables aside. Next, in the same pan, brown equal quantities of minced beef and pork over a high heat, stirring constantly.
Once the meat is cooked through, pour in a generous amount of robust red wine and let it simmer until reduced. Then, stir in tomato puree, followed by the earlier prepared vegetables, some top-notch tinned tomatoes and chicken stock.
Paul advises, “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 a personal twist, he suggests adding milk—”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.”
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