Spaghetti bolognese, a beloved comfort food, can be elevated with a few simple adjustments, according to Michelin-starred chef Angela Hartnett. During a recent episode of Dish from Waitrose, Hartnett shared her tips for perfecting the classic dish, using a recipe from former Great British Bake Off contestant Martha Collison.
One of the more controversial additions is espresso coffee, which Martha includes alongside whole milk. Hartnett explained that the milk helps neutralise the acidity from the tomatoes. The chef also recommended using porcini mushrooms instead of chestnut mushrooms, soaking them to unlock their intense flavour.
For a thicker sauce, Hartnett suggests using tomato paste instead of tinned tomatoes. She also advises refrigerating meat-based sauces overnight before reheating, allowing the flavours to intensify. The recipe calls for 500g beef rump and 500g pork mince, along with dried porcini mushrooms.
The cooking video has garnered over 311,400 views, with viewers praising the results. One commenter noted they add a teaspoon of Marmite to their sauce, while another said they had never used milk before but would give it a try.
To make the dish, start by cooking pancetta in olive oil, then sauté onion, celery and carrot. Add finely chopped mushrooms and mince, then stir in stock cube, tomatoes, coffee, milk and a bay leaf. Simmer for at least an hour, then serve with pappardelle and grated cheese.
