Paul Foster, who owns and runs the Michelin-starred Salt in Stratford Upon Avon, has shared his go-to recipe for spaghetti bolognese – and it’s not what you might expect
Spaghetti bolognese is a firm favourite in many UK homes, thanks to its delicious taste and easy preparation.
However, Michelin-starred chef Paul Foster claims we’ve all been missing a crucial ingredient – milk. The owner of the highly praised Salt restaurant in Stratford Upon Avon has now shared his secret recipe for the Italian classic.
In a video on his social media, he asked his followers: “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 can be found on TikTok at @paulfosterchef, delighted his followers by sharing his step-by-step recipe.
“This recipe is based on my culinary knowledge, my nostalgia and also my experiences with the original recipes in Bologna [where the dish originated].” He explains that the base of the dish is crucial, starting with a ‘sofrito’, which consists of finely diced onions, celery and peeled carrot. These are set aside, while thyme is chopped and garlic grated.
All these ingredients are then added to a pan of hot olive oil with a generous pinch of salt. Start by gently cooking the onions, celery and carrots for about three to four minutes without any colour. Then add in the chopped thyme and crushed garlic and cook that for about two minutes, again with no colour.
Remove and keep to the side. In the same pan you’ve just used, add equal amounts of minced beef and minced pork and cook on a high heat while continuously stirring.
Once the meat is browned, add some full-bodied red wine and let the mixture reduce. Stir in some tomato puree, before adding the vegetable mixture from earlier, as well as some really good quality tinned tomatoes and chicken stock.
Paul says: “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.”
The next part of the recipe is where Paul adds his own unique twist. “Then in with the milk,” he says. “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.”