Bolognese sauce is a classic dinner to make, but one cook has discovered a method to make the pasta sauce even richer and more flavoursome.
Ayeisha Cooks has confessed she has a simple “non-traditional” ingredient she adds to bolognese that can take this simple dinner to the next level, which is to add anchovies as it “adds so much depth” to the sauce.
In a TikTok video online, Ayeisha said: “The anchovies will dissolve and will not create a fishy taste, but rather a rich Unami depth to the bolognese.”
Despite being a strange choice, adding anchovies to a pasta sauce is a common trick by professional chefs when cooking as it makes the pasta sauce taste much richer, meatier and more flavorful.
The fish will provide a salty and savoury backbone to any meaty pasta sauce, so try it out with Ayeisha’a easy bolognese recipe to make a mouth-watering bowl of everyone’s favourite comfort pasta.
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Instructions
In a large casserole dish, heat oil on a medium heat. Add the chopped-up carrots, onion and celery for around seven minutes until soft.
Add the minced garlic and pancetta and cook until golden for around five minutes until pink and slightly seared.
Next, add the minced beef and use a wooden spoon to break up the meat. Cook for around eight minutes until the meat is no longer pink.
Add a generous amount of wine and bring the mixture to a simmer until the wine has been reduced by half, which should take around three minutes.
Then add in the tin of plum tomatoes, beef stock and a squeeze of tomato puree. Stir until well combined and bring to a boil.
Add the secret ingredient, the anchovy fillets, and let it simmer for around two minutes. Despite being an unusual ingredient, you will not be able to taste the anchovy in the sauce and they should dissolve quickly.
Place the bay leaves and thyme sprigs into the sauce and now it is time to let the bolognese sauce cook. Cover the pot and cook on low heat for around three hours, making sure to check on and stir occasionally.
About one hour before serving, stir in the milk and let it continue to cook with the lid off and slightly simmering.
Take both the thyme and bay leaves out of the sauce, and your rich and flavorful sauce will now be ready to serve.
