Spaghetti bolognese has long been Britain's favourite comfort food, especially during chilly winter evenings. Now, Michelin-starred chef Angela Hartnett has revealed how a few simple adjustments - including one controversial ingredient - can transform this classic dish into something extraordinary.
The Michelin-Starred Makeover
During a recent appearance on Dish from Waitrose, Hartnett demonstrated her version of what she calls the "best" Bolognese recipe, originally created by former Great British Bake Off contestant Martha Collison. The results were so impressive that comedian Joe Wilkinson declared it "the best Bolognese I've ever had."
Hartnett introduced several modifications drawn from her Italian grandmother's wisdom, starting with the foundation of any great Italian recipe: a properly prepared soffritto of onions, carrots and celery.
The Controversial Ingredients Revealed
Among Martha Collison's more divisive additions that Hartnett endorses are espresso coffee and whole milk. While these might seem unusual to British cooks, Hartnett explains that the milk serves to neutralise the acidity from tomatoes, creating a more balanced sauce.
Hartnett also makes her own tweaks to the recipe, substituting chestnut mushrooms with porcini varieties. She recommends soaking the dried mushrooms to unlock their intense flavour, a technique that adds depth to the final dish.
Professional Secrets for Home Cooks
The Michelin-starred chef shared several professional techniques that home cooks can easily implement. For meat-based sauces, she strongly recommends refrigerating them overnight before reheating the next day. This resting period allows the flavours to develop and intensify remarkably.
Hartnett also suggests using a combination of 500g beef rump and 500g pork mince for optimal texture and flavour. Another key tip involves using tomato paste instead of tinned tomatoes to create a thicker, more concentrated sauce.
The cooking demonstration has already gained significant attention online, with Hartnett's video amassing over 311,400 views and receiving 14,600 likes alongside 122 comments from intrigued home cooks.
Viewers have been particularly fascinated by the unconventional ingredients, with one commenter named Mike noting: "Milk, never used before but shall give it a go." Another viewer, Dawn, shared her own secret: "I cook mine for a couple hours too and it's always great. I add a teaspoon of Marmite."
Martha Collison's Original Recipe
For those wanting to try the complete recipe that inspired Hartnett's modifications, here's Martha Collison's original ingredient list and method:
Ingredients:
- 1 tbsp olive oil
- Half 130g pack Cooks' Ingredients Beechwood Smoked Pancetta
- 1 large onion, chopped
- 1 stick celery, chopped
- 1 carrot, grated
- 200g chestnut mushrooms
- 500g pack 12% Fat British Beef Mince
- 1 beef stock cube
- 400g can chopped tomatoes
- 75ml strong-brewed coffee (such as espresso)
- 150ml whole milk
- 1 bay leaf
- 2 packs 350g fresh pappardelle
- Parmigiano Reggiano, grated, to serve
Method:
- Heat olive oil in a large saucepan, add pancetta and cook until crisp
- Add onion, celery and carrot, sauté for 10-15 minutes until softened
- Finely chop mushrooms and add to pan with mince, breaking up chunks until browned
- Add stock cube, tomatoes, coffee, milk and bay leaf
- Cover and simmer on lowest heat for at least 1 hour
- Season to taste and remove bay leaf before serving with freshly cooked pappardelle
Whether you're a spag bol traditionalist or an adventurous cook, these professional tips from one of Britain's most respected chefs offer exciting new ways to elevate this family favourite beyond the ordinary.
