Spaghetti Bolognese is an absolute classic that you don’t have to indulge in only in Italy. The recipe is actually very easy. But this Michelin-starred chef adds something to the sauce that completely changes the game. Take a look.
In short, Italian cuisine is a gastronomic gem. Pasta and spaghetti of all kinds, pizza, good wine, simply wonderful. And one of the most well-known and most prepared spaghetti recipes is spaghetti alla bolognese.
And above all, it’s an easy recipe that can be handled by even an amateur cook. But a Michelin-starred chef from Britain is adding an ingredient to spaghetti bolognese that he says is a game-changer. The Italians, on the other hand, absolutely love this “special recipe”.
You can find an easy video recipe for Bolognese sauce on Jamie Oliver’s YouTube channel:
Source: Youtube
Spaghetti Bolognese in English
So how did the British Michelin-starred chef take this Italian classic? To begin with, you need to make a so-called soffritto. Cut the onion, celery and peeled carrot into small cubes. Afterwards, grate a few cloves of garlic and chop a little thyme for a distinct taste. Add the garlic and thyme to the carrot, celery and onion mixture, then remove to a pan. Heat it up, add a generous amount of olive oil and cook your soffritto on it for about 3 to 4 minutes.
And you don’t have to wash the pan at all, because you fry a mixture of ground beef and pork in it. Cook on high heat. Don’t forget to stir the meat thoroughly all the time. Once the meat has the right color and starts to stick to the pan slightly, add a generous amount of good quality red wine. Let it reduce, then add the tomato puree. Stir and after a while add your preheated soffritto. Mix thoroughly again. Salt and pepper everything.
Mamma mia, bolognese with milk!
Before we get to the ingredient that makes true Italians lose their minds, add some tomato passata to your mix. Make sure it is of the highest quality. And now pour a load of chicken broth over your mixture and let it simmer under the lid for 3 hours. And you’re almost done. If you want British Spaghetti Bolognese, add milk after reducing. The sauce will be nice and creamy.
Allegedly, it changes the game, but according to the Italians, it’s more for the worse, because no normal Italian chef would spoil his bolognese sauce with milk, even if he was offered a million euros for it. However, it is up to you, and if you prepare bolognese sauce with milk in the comfort of a Czech basin, no one will tear your head off. After adding the milk, you are done, just finish the spaghetti and you can serve. Bon appetite!
Sources: www.buonissimo.it, www.metro.co.uk
