A chef has shared a simple tip to 'supercharge' the flavour of spaghetti bolognese by adding fish sauce, an 'odd' but surprisingly effective ingredient. According to A. J. Forget, a chef and writer, including a tablespoon or two of fish sauce provides an extraordinary boost to the dish.
Fish Sauce Transforms Bolognese
Writing on the Tasting Table, Forget explained: 'That's right, one of the many creative uses for fish sauce is adding a splash to your spaghetti bolognese. Now, when you first crack the bottle open, fish sauce can smell powerful, depending on the brand you buy, and it might seem like an odd pairing for bolognese. But when diluted into a whole pot of sauce, that fishy smell disappears, and the umami infusion remains.'
'Mixing in a tablespoon or two of fish sauce will really supercharge that flavour,' he added.
British vs. Italian Bolognese
Spaghetti bolognese, though a classic Italian creation, has become enormously beloved across the UK. According to a national food survey by Public Sector Catering, over half of British households (51%) routinely prepare the meal from scratch throughout the week. However, British interpretations differ from the Italian original in several respects. British recipes rely substantially on tinned chopped tomatoes, while the Italian version is essentially a slow-cooked meat dish with limited tomato. British home cooks also frequently incorporate non-traditional ingredients such as garlic, mushrooms, bell peppers, mixed herbs, and occasionally Worcestershire sauce or red wine.
Sausage Tip: Honey for Sweet-Savoury Contrast
In related culinary advice, sausages are reportedly more delicious if you add honey the moment they come out of the oven. Mimi Morley, Senior Recipe Development Manager at HelloFresh, suggested 'less is more' when using this ingredient. She told the Daily Express: 'A drizzle of honey over your sausages once they're off the BBQ and on a serving platter gives a great flavour contrast to the saltiness of the meat and really leans into the sweet and savoury "swavoury" trend. Less is more here, you only need a tiny drizzle, just enough to lightly coat them. It works especially well when the sausages are still warm so it slightly melts in rather than just sitting on top.'
For those tired of standard ketchup or plain mayo, Morley encouraged trying different sauces, recommending mixing mayo with other sauces to make things more interesting without much effort.
