Chef Paul Foster, who has appeared on BBC Saturday Kitchen, shared his ‘authentic’ Bolognese recipe to fans – but people are divided over one of the ingredients he used
Spaghetti bolognese ranks among Britain’s most beloved weeknight dinners. It’s a dish where virtually everyone has their own twist, whether that involves chucking in a secret ingredient or cooking it a certain amount of time.
Bolognese sauce, dubbed ragù alla bolognese or ragù bolognese in Italian, stands as the primary ragù variation in Italian cooking. The dish has been a staple since the 1800s, with the oldest known recipe tracing back to Imola, a town close to Bologna in Northern Italy. From that point onwards, countless variations of the recipe have emerged, with most Italian cooks and households boasting their own unique methods. As the recipe got shared around the globe, various countries have also crafted their own versions of the classic.
Michelin-starred chef Paul Foster, who’s also recognised for his appearances on BBC Saturday Kitchen, posted on his TikTok urging people to incorporate one ingredient they likely already possess in their kitchens into their Bolognese sauce, insisting it will make it ‘superior’ and ‘more genuine’.
“Are you adding milk to your Bolognese? If not, why not?” he questioned his followers. “If you want the best results based on authenticity, then follow my method.”
He continued by explaining there’s ‘no such thing as one authentic recipe’ but that everyone, including people in Italy, will have their own approach to preparing it.
Nevertheless, numerous Italian recipes will actually incorporate milk into the sauce. Chef Paul has shared his top tips for creating the perfect Bolognese.
He starts by finely dicing a white onion, celery, and a carrot, setting them aside while he chops fresh thyme and grates garlic cloves.
Next, he heats olive oil in a large pot, adds the vegetables with a pinch of salt, and lets it cook for three to four minutes, ensuring it doesn’t colour.
He then stirs in the thyme and garlic, cooking for another two minutes. The vegetable mixture is then removed from the pan, and more olive oil is added to cook the mince – he suggests using equal parts beef and pork mince.
Once any moisture has been cooked out and the mince has browned, he pours in red wine to reduce before adding a generous dollop of tomato puree. The cooked veg is then stirred back in along with a tin of chopped tomatoes and chicken stock – though beef stock can also be used.
“You wanna cook this gently for about three hours to reduce it, concentrate it, so it becomes thick and glossy,” he advised.
“And then in with the milk,” he said, pouring in a glass of milk. “This gives it that creaminess without adding cream. Honestly, this is a game changer.”
Finally, taste for seasoning, adding more salt and pepper if needed, and leave it to one side while you cook your pasta.
“And that is a beautiful Spag Bol, as we call it,” he said, proudly displaying his dish.
However, not everyone was impressed by his recipe as they couldn’t believe adding milk would make it better.
“I am Italian and never known anyone to use milk,” one person said, while someone else wrote: “Never in a million years.”
However, another person argued: “I always add milk. Makes the meat more tender.”
“It’s not bolognese if your aren’t adding milk. The original recipe has always had milk, any Italian knows this,” another person wrote.
