Chef Clodagh McKenna has revealed a surprising secret ingredient for Bolognese sauce and other meat stews: dark chocolate. Appearing on ITV's This Morning, she demonstrated adding 50g of dark chocolate to a beef casserole, claiming it enhances flavour without tasting chocolatey.
McKenna explained that the chocolate gives the dish a smoky taste and a velvety texture. She advised viewers to add dark chocolate to Bolognese, ragu, or beef stew for a richer, more complex flavour that softens tomato acidity.
While some home cooks were sceptical, commenting that chocolate belongs in chilli rather than Bolognese, others praised the trick. One user said: 'I put dark chocolate into my lasagna mince! It's honestly a game changer!'
For best results, add a square or tablespoon of grated dark chocolate about 15 minutes before the sauce finishes cooking, stirring until dissolved.
