A cook has shared the ‘secret ingredient’ she adds to her bolognese sauce to take it to the next level – but it’s not one that you would usually expect to see in the classic Italian dish
Bolognese is a beloved family favourite, and it seems every household has their own special twist on the classic dish.
But one culinary whizz has shared her secret ingredient that adds “so much depth” to the traditional sauce. Ayeisha Cooks revealed her unique addition to bolognese that’s been tantalising taste buds – anchovies.
In a TikTok video that’s got foodies buzzing, Ayeisha explained: “The anchovies will dissolve and will not create a fishy taste, but rather a rich Unami depth to the bolognese.”
If this is news to you, you’re certainly not alone in your surprise. By adding anchovies, Ayeisha promises a bolognese with a richer, meatier flavour profile.
The salty and savoury notes of the fish act as a flavour enhancer, giving the sauce a robust backbone. Keen to try Ayeisha’s mouth-watering and hearty lasagne? follow her recipe below for a comforting meal that’s sure to impress.
Ingredients
- 500g minced beef
- 150g pancetta
- 500ml of beef stock
- 150ml of milk
- One carrot
- One onion
- One celery stick
- A generous glug of wine
- One tin of plum tomatoes
- Tablespoon of tomato puree
- Two anchovy fillets
- Two bay leaves
- Three thyme sprigs
- Oil for cooking
Kitchen essentials
- Large heat-proof casserole dish
Instructions
Kick things off by heating oil in a large casserole dish over medium heat. Toss in the carrots, onion, and celery, cooking them until they’re tender, about seven minutes should do the trick.
Add minced garlic and pancetta, frying until they turn golden and the pancetta is just pink and slightly seared.
Next, toss in the minced beef and use a wooden spoon to break it up. Give it about eight minutes on the heat until it’s no longer pink. Pour in a good glug of wine and let it simmer until the wine has reduced by half, which should take around three minutes.
Then, chuck in the tin of plum tomatoes, beef stock and a dollop of tomato puree. Give it a good stir until everything is well mixed and bring it to a boil.
Now for the secret weapon, the anchovy fillets, let them simmer for around two minutes. Don’t worry, you won’t taste the anchovy in the sauce and they’ll dissolve quickly.
Pop the bay leaves and thyme sprigs into the sauce and now it’s time to let the bolognese do its thing. Cover the pot and let it bubble away on low heat for around three hours, making sure to give it a stir every now and then.
About one hour before you’re ready to serve, stir in the milk and let it continue to cook with the lid off and slightly simmering. Fish out the thyme and bay leaves from the sauce, and your rich and flavourful sauce will now be ready to dish up.