Michelin-starred chef Paul Foster has waded into the debate over the perfect spaghetti bolognese, urging home cooks to add milk to their sauce for a more authentic result. The chef, known for appearances on BBC Saturday Kitchen, shared his method on TikTok, insisting that incorporating a glass of milk transforms the dish.
Foster explained that while there is no single authentic recipe, many Italian versions include milk. He demonstrated his technique, starting with a finely diced white onion, celery, and carrot, cooked gently in olive oil with salt. After adding thyme and garlic, he removes the vegetables and browns equal parts beef and pork mince in more oil.
The chef then deglazes the pan with red wine, adds tomato puree, tinned chopped tomatoes, and chicken or beef stock, before simmering for around three hours. 'You want to cook this gently for about three hours to reduce it, concentrate it, so it becomes thick and glossy,' he said. Finally, he pours in a glass of milk, claiming it adds creaminess without cream. 'Honestly, this is a game changer.'
The advice has divided opinion online, with some Italians disputing the use of milk. 'I am Italian and never known anyone to use milk,' one commenter said. Another wrote: 'Never in a million years.' However, others defended the practice, noting that the original recipe has always included milk to tenderise the meat. 'It's not bolognese if you're not adding milk,' one person wrote.
