Nigel Slater's Spaghetti Bolognese - Genius Recipe (2024)

FAQs

What makes spaghetti bolognese taste better? ›

Milk. Adding milk to Bolognese is actually a part of the traditional method. Not only does dairy make sauces silkier and richer, but it also makes the meat more tender. We add milk to our mixture a whole hour after simmering our Bolognese, and then allow it to simmer for a further 45 minutes.

You can cheat in more flavour by “seasoning” the tomatoes with a little sugar and lemon juice now too. During cooking, you can further improve your meat sauce by adding other flavourings to boost complexity; a splash of worcestershire or even some soy which are both especially good with beef mince.

Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).

Spaghetti bolognese, or shortened to "spag bol" in the UK, is a popular pasta dish outside Italy, although not part of Italian cuisine. The dish is generally perceived as inauthentic by Italians.

You can add various herbs, too. Try a teaspoon of dried Italian mixed herbs (added at the start) or a tablespoon of fresh, chopped oregano (added towards the end) in the meat sauce.

If you want to cut the meat yourself, get cuts like chuck or flank steak, as per the Bolognese tradition, or even a skirt steak (the diaphragm, practically impossible to find at the butchers). The same goes for pork: choose pieces like the thigh which are fatty and tasty.

Secret to Best Bolognese Sauce

The base for this sauce is made from a combination of diced onion, carrot and celery cooked in olive oil. Italians call it 'soffritto” and use it as a foundation for many sauces, soups and stews.

It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.

Lid off will allow extra moisture in the sauce to evaporate and thicken it. So, if you want a thicker sauce, lid off. Thinner, perhaps less strong flavored, lid on. Super low simmer and slow, even heating is best for a long cooking tomato sauce.

Take bolognese; you might be used to eating it with spaghetti, but no self-respecting Italian would ever serve a meaty ragú like this with such a thin pasta shape. Substantial sauces call for substantial pasta shapes, so a wider, flatter shape like tagliatelle or pappardelle is more appropriate.

What is the American version of spaghetti bolognese? ›

American Bolognese: A Fusion of Flavors

Although ground beef is still essential, additional proteins such as ground turkey or sausage are frequently welcomed. As the vegetable medley grows, it gains more texture and flavour with the addition of bell peppers and mushrooms.

Rather than "spaghetti bolognese," what you'll actually find in Italy is Ragù alla Bolognese, which is their equivalent meat-based sauce.

Blandness usually comes from lack of seasoning. When you prepare a dish like spaghetti sauce you want to season as you go, not just at the end. Salt enhances the flavor of foods as well as performs some important functions during cooking, like drawing moisture out of ingredients and intensifying their flavor.

Let the sauce simmer for at least 1 hour, but preferably 2-3 hours, stirring occasionally. This slow cooking process allows the flavors to meld and intensify, transforming the sauce into a luscious masterpiece.

just leave out the ground meat. or you could substitute another type of meat cut, such as cubed shoulder. if you do not sauté the ground meat before adding it, it's flavor will be attenuated. but5 simplest is just don't add any meat.