The ‘secret ingredient’ for a richer, meatier bolognese has divided opinion

A spaghetti bolognese is a favourite amongst pretty much everyone, especially kids. Despite everyone having their special signature method, one cook has found a surprising addition which adds “so much depth” to the sauce, as reported by the Mirror.

Ayeisha Cooks revealed that she puts a twist on her traditional bolognese to make it even more yummy. She shared in her TikTok video that she adds anchovies to the dish to enhance the flavours and make it extra special.

In a TikTok video, Ayeisha said: “The anchovies will dissolve and will not create a fishy taste, but rather a rich Unami depth to the bolognese.”

If you’ve never heard of this tip before, don’t fret, you’re not the only one!

Including anchovies in the dish gives the pasta sauce a richer and meatier flavour. The fish adds a delicious salty and savoury layer. Try out Ayeisha’s enticing and filling lasagne recipe detailed below.

Instructions

Using a big casserole dish, heat the oil on a medium heat. Add the chopped-up carrots, onion and celery and cook for around seven minutes until soft.

Add the minced garlic and pancetta and cook for about five minutes until the meat is pink and slightly seared.

Add the minced beef and use a wooden spoon to break it up. Cook for around eight minutes until the meat is no longer pink. Add the wine and then simmer the mixture until around half of the wine has reduced.

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.