If you’re a fan of spag bol, you’ll want to try this recipe loved by Michelin-starred chef Angela Hartnett, who shared some handy tips for taking the dish to the next level.
Spaghetti bolognese remains a beloved comfort food favourite, particularly for warming up during chilly winter evenings. For those wanting to elevate this classic dish, Michelin-starred chef Angela Hartnett has revealed how just a handful of simple adjustments can transform it completely, reports the Express.
During a recent Dish from Waitrose episode, Angela prepared a spag bol, adding her own touches to the “best” Bolognese recipe devised by former Great British Bake Off contestant Martha Collison. Comedian Joe Wilkinson proclaimed: “This is the best Bolognese I’ve ever had.”
The chef introduced several modifications, drawing on wisdom from her Italian grandmother. Angela swiftly prepares a soffritto with onions, carrots and celery, which forms the foundation for numerous Italian recipes.
Whilst Martha’s recipe includes mushrooms, Angela substitutes chestnut mushrooms with porcini. One technique Angela recommended is soaking the mushrooms, which helps unlock the ingredient’s intense flavour.
Among Martha’s more divisive additions are espresso coffee and whole milk. Angela clarified that the milk helps neutralise the acidity from the tomatoes,
Angela also offered some useful suggestions for enhancing a Bolognese’s taste. For meat-based sauces, she recommended refrigerating them overnight before warming through the following day.
This allows the flavours to intensify. The chef additionally proposed using 500g beef rump and 500g pork mince alongside dried porcini mushrooms rather than fresh chestnut mushrooms in the sauce.
Angela, a home cook, has shared her secret to creating a thicker sauce for Bolognese – using tomato paste instead of tinned tomatoes. Her cooking video has been viewed over 311,400 times and received 14,600 likes and 122 comments.
Daiseychain1 commented: “Looks amazing, but my garlic OCD is kicking in.”
Another, Dawn, suggested: “I cook mine for a couple hours too and it’s always great. I add a [teaspoon] of Marmite to.”
Mike added: “Milk, never used before but shall give it ago.”
So, if you’re looking to whip up a chef-worthy Bolognese, here’s what you’ll need for Martha Collison’s recipe.
Martha Collison’s best bolognese
Ingredients
- One tbsp olive oil
- Half a 130g pack Cooks’ Ingredients Beechwood Smoked Pancetta
- One large onion, chopped
- One stick celery, chopped
- One carrot, grated
- 200g chestnut mushrooms
- 500g pack 12% Fat British Beef Mince
- One beef stock cube
- 400g can chopped tomatoes
- 75ml strong-brewed coffee (such as espresso)
- 150ml whole milk
- One bay leaf
- Two packs 350g fresh pappardelle, to serve
- Parmigiano Reggiano, grated, to serve
Method
Start by warming the olive oil in a large saucepan over high heat, then add the pancetta. Cook this for two to three minutes until it’s crisp and the fat has rendered down.
Next, add the onion, celery and carrot. Sauté these for ten to 15 minutes, or until they’ve softened and reduced down.
Finely chop or blitz the mushrooms briefly in a food processor to break them down into small pieces. Add these to the pan, then crumble in the mince, stirring and breaking up any large chunks with the spoon, until browned all over.
Next, add the stock cube, tomatoes, coffee, milk and bay leaf. Stir well, cover with a lid and let it simmer on the lowest heat setting for at least one hour.
The longer you let it simmer, the more intense and complex the flavour becomes. Continue to simmer until the liquid has reduced down almost completely. Finally, season to taste and remove the bay leaf.
When you’re ready to serve, prepare the pappardelle as per the packet instructions. Drain it, but keep a bit of the cooking water in a mug, then mix the pasta into the sauce thoroughly.
Add a dash of the starchy pasta water to make the sauce more fluid so it covers each piece of pasta nicely. Split it among shallow bowls and serve with a generous amount of freshly grated cheese.
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