Gino D’Acampo’s odd spag bol ingredient – and other mistakes we’re making

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According to top chef Gino D’Acampo, we’ve been cooking spaghetti bolognese all wrong.

Not only are we using the wrong type of pasta – it should be tagliatelle not spaghetti – we’re also adding unnecessary herbs and vegetables.

Gino says there are certain rules you should be following in order to make spaghetti bolognese the traditional “Italian way”, reports Daily Star – and what he adds to his recipe might surprise you.

In an episode of ITV’s breakfast show This Morning he said the secret to a classic bolognese is milk.

You heard us… Milk.

He shared all of his top tips with viewers – and it’s changing the way we make the Italian dish forever.

  1. Don’t use one type of meat
    After cooking off finely chopped onion, celery and carrots in a pan with some olive oil, it’s time to work on the meat.

Gino explains this is the first mistake that amateur chefs are making.

Many people make the sauce with just beef or lamb, but he recommends using a variety of different meats to give you the desired texture and flavour.

Gino explained: “The secret is the kind of meat we’re going to use.

“Often people use beef or lamb on their own.

“But the traditional way is two different meats – beef and pork.

“The reason is the pork will give you the fattiness and flavour, the beef gives you the texture.”

The simplest way to ensure that your meat is blended together seamlessly is by breaking the meat up and massaging it together.

He said: “You massage the meat together and the oil starts to crumble the meat so it’s easier when you put it in the pan.”

  1. Add milk to your sauce
    The next step is the most controversial of them all.

Adding milk to your bolognese helps to tenderise the meat, which gives it a better texture.

And a glug of wine and some stock helps to enhance the depth of flavour.

But make sure to cook down the wine for a decent amount of time – if you don’t, your sauce will taste sour.

The chef said: “Let’s talk about the liquid that goes into the bolognese sauce – we have three liquids that go into there.

“Liquid number 1 – the wine. You’re going to have to put the wine first because you want the alcohol to evaporate and the flavour to stay in there.

“Liquid number 2 – milk, full fat milk. It tenderises the meat.

“Liquid number 3 – chicken stock, beef stock or whatever you want.”

  1. Don’t add tomatoes
    Gino’s final tip is to not add tomatoes – which is something most of us do.

Instead you should add a small amount of puree or concentrate.

Gino said: “In a traditional bolognese sauce, you should never pour tomatoes – chopped tomatoes, plum tomatoes, anything like that.

“A bolognese sauce is made without tomatoes.

“The only thing they use is tomato concentrate – which is completely different.”

To finish off the sauce, leave it to simmer for three hours on a very low heat.

For half of the time, leave the lid on and stir every 15 minutes.

After an hour and a half, take the lid off to reduce the bolognese even more.

Serve with al dente tagliatelle.

And there you have it, bolognese the traditional way!