Chef Paul Mason, Head of Food at Prep Kitchen, has revealed a simple kitchen cupboard ingredient that can transform a homemade spaghetti bolognese into a restaurant-quality dish. According to the Michelin-trained chef, stirring in half a teaspoon of Marmite can significantly enhance the flavour of the sauce.
Marmite, a controversial yeast extract spread, works as a natural flavour enhancer due to its high glutamate content. Glutamate is the compound responsible for umami, the savoury taste that makes food moreish. Mason explained that the Marmite adds richness and a meaty, slow-cooked quality without imparting a distinct Marmite flavour.
He advised adding the Marmite to bolognese, chilli, or beef stew, noting that it melts into the sauce and creates depth. 'Nobody will guess it is in there. They will just think you have been simmering it all day,' he said.
In addition to Marmite, Mason recommended using Parmesan rind as another flavour-boosting tip. He suggested dropping the rind into the sauce while it simmers and removing it before serving. This releases a savoury, cheesy umami without the need for cream, a technique commonly used in professional kitchens.
