A television chef has ignited passionate discussion among British home cooks after revealing her unexpected secret ingredient for creating the perfect spaghetti Bolognese.
The Chocolate Revelation
During a recent appearance on ITV's This Morning, chef Clodagh McKenna demonstrated her unconventional approach to preparing meat sauces that has left many viewers both intrigued and sceptical. While preparing a traditional meat casserole in the programme's kitchen, McKenna shared what she described as a game-changing addition to classic dishes like Bolognese and ragu.
"Everybody watching, take note. If you're ever, ever cooking a beef stew, or a Bolognese, or a ragu, add in dark chocolate," McKenna advised viewers as she incorporated 50g of dark chocolate into her simmering meat dish.
How Chocolate Transforms Your Sauce
The Irish chef was quick to address potential concerns, acknowledging that while 50g might seem like a substantial amount of chocolate, the result isn't a chocolate-flavoured sauce. Instead, McKenna explained that the dark chocolate works behind the scenes to enhance the dish's fundamental characteristics.
The chocolate introduces a subtle smoky undertone while creating what McKenna described as a "gorgeous, velvety" texture that elevates the entire eating experience. This culinary trick works by softening the natural acidity of tomatoes and adding complexity without overwhelming the sauce's savoury profile.
For home cooks inspired to experiment, the recommended method involves adding approximately one square or a tablespoon of grated dark chocolate about 15 minutes before the sauce finishes cooking. This allows sufficient time for the chocolate to fully dissolve and integrate into the sauce when stirred through properly.
A Divided Response From Viewers
The revelation prompted immediate reaction on social media, with many traditionalists expressing strong reservations about combining chocolate with Italian cuisine. One sceptical commenter stated: "Tip: never take cooking advice for a dish unless they come from the country that dish originates from."
Another viewer was more categorical in their rejection, commenting: "Absolutely not. For a chilli, yeah feel free. Not for anything she just said."
However, the chocolate addition found support from experienced home cooks who've already discovered this technique. One advocate revealed: "I put dark chocolate into my lasagna mince! It's honestly a game changer! Everyone raves about my lasagna."
Another supporter noted they'd been using dark chocolate in their chilli con carne for years with excellent results, confirming that the ingredient can indeed enhance meat-based sauces without making them taste sweet.
While incorporating dark chocolate into savoury stews isn't an entirely new concept, McKenna's endorsement on national television has brought this unconventional method to a much wider audience. The technique challenges conventional wisdom about keeping sweet and savoury ingredients separate, demonstrating how boundary-pushing can sometimes yield delicious results.
As spaghetti Bolognese remains one of Britain's most cherished family meals, with nearly every home cook developing their own signature approach, this chocolate addition provides another option for those looking to elevate their weeknight dinner staple beyond the ordinary.
