What's your secret ingredient?

[Kinsters]

I made a bolognese this morning and had an aubergine that needed using so roasted it then blended it up with the tomatoes. It added a lovely richness to the sauce.

What's your secret ingredient?

I knew this was going to be about either bolognese or lasagne

Very simply, more salt in the sauce than you'd imagine. It takes the sourness of the tomatoes away.

Marmite or a generous dollop of HP sauce!
As long as DD2 doesn't see me putting it in

None but following for tips

A pinch of caster sugar , it takes away the acidity

Oh another one is gravy in risotto. If we have a roast and have some gravy leftover I'll always make a risotto later in the week and add the gravy in.

Milk in spag Bol, just a bit.

A tiny hint of cumin.

Very simply, more salt in the sauce than you'd imagine. It takes the sourness of the tomatoes away

I’m sorry but that’s not actually the case - it’s sweetness that counterbalances sourness, so if your sauce is too tart you want a pinch of caster sugar as PP says.

I don’t disagree though that it’ll want a good chef’s pinch of salt (ie far more than your usual home cook would use).

@Daisydoesnt

Very simply, more salt in the sauce than you'd imagine. It takes the sourness of the tomatoes away

I’m sorry but that’s not actually the case - it’s sweetness that counterbalances sourness, so if your sauce is too tart you want a pinch of caster sugar as PP says.

I don’t disagree though that it’ll want a good chef’s pinch of salt (ie far more than your usual home cook would use).

I'm in Italy and dp is an Italian chef. Salt counteracts the acid content of tomatoes. Trust me.

balsamic vinegar

A splash of dark soy sauce in either chilli or bolognese.

In a spag I put in a small spoonful of pesto.

I can't tell you or it wouldn't be a secret.

At least double the amount of beef stock cubes / pots than the recipe says (same amount of liquid) in any bolognaise / chilli / lasagna recipe

Cinnamon added to any mince/tomato based dish is lovely - adds a rich tang and a bit of sweetness.

Spag.bol - a few splashes of tabasco and a good tablespoon of Worcester sauce. I also cover the mince with milk - a good mug full as soon as I've browned it let it simmer for 5-10 mins. I also add a couple of sticks of celery, a couple of carrots and depending what I have to use up - sometimes a few thickly sliced chestnut mushrooms or a red pepper.

...and my wife adds a squirt of Heinz tomato sauce for a bit of sweetness.

Balsamic vinegar and brown sugar.

In curries, fennel seeds and tamarind paste.

I’ve tarted adding a splash of milk to a ragu and it does something even though I’m not sure what!

When stir frying veg I always add a dollop of horseradish sauce. (I guess it’s similar to wasabi but when I used wasabi paste I found it too strong).

In desperation one night I made a bolognese using a pack of fresh hamburgers instead of mince. Best bolognese I’ve ever made.

@icebearforpresident if you generally buy lean beef mince then it’s likely your burgers would have had a much higher fat percentage. Fat = flavour and richness.👍😋

Italian cooking doesn't need 'secret' ingredients. It needs high quality ingredients, time and adequate salt.

Fresh pasta always helps though.

Pomegranate molasses, have a random bottle after an Ottolenghi recipe and its lovely in spag bol, rich and sweet, fig balsamic is excellent too.

Mutti tinned tomatoes and pizza base.

Worth the money.

Smoked paprika.