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?

Anchovies, I think I saw Jamie Oliver do it once forever ago.

Shallots, dark brown sugar, a splash of red wine vinegar or lemon juice and fresh rosemary

@Alternista

Half a Wham bar.

Only kidding. Salt AND sugar.

My mum's spag bol secret was loads of Worcestershire sauce. She was also fond of making curry with apples and sultanas in

For bolognaise always roast the veg with garlic first.

I usually put a spoonful of hotchocolate powder in tomatoe based sauces too

Red Wine stock pots
Beef jelly stock pots

Those pots of salt and pepper mix from the Cornish Salt company. Amazing flavour enhancers.

Mushroom ketchup

Smokey bacon rendered down and then add the mirepoix, never have anchovies when I need them so lots of Lea and Perrins instead.

I keep parmesan rinds and throw them into bolognese while it’s simmering for extra umami (remove before serving obviously).

My mum put medium dry sherry in bolognese.

Lush.

That's my mum, not the bolognese.

Some of these, though, are a bit like saying you put tomatoes in ragu

Henderson relish and tomato ketchup.

Wostershire sauce in a cheese sauce is divine.

Either plum jam or fig jam in gravy. A tablespoon will suffice.

Incomparable.

@Atalune

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

I always worry about people doing that, cos I'm so allergic to pine nuts

I always worry about people doing that, cos I'm so allergic to pine nuts

the stuff in jars from the supermarket usually contains cashew instead...

@ZenNudist

It's not an ingredient, it's the process: properly browned mince, slowly caramelised sofrito base and cook for an absolute minimum of 90mins.

I agree with this.

@purplesequins

I always worry about people doing that, cos I'm so allergic to pine nuts

the stuff in jars from the supermarket usually contains cashew instead...

I'm allergic to cashews too

I made bolognaise for lasagna the other day and grated a whole courgette i got from my neighbour, no one likes it grates well along with a carrot!

A sprinkle of coffeemate if anything with tomato is too tangy - takes the edge off and adds some creaminess

@2RedShoes

Either plum jam or fig jam in gravy. A tablespoon will suffice.

Incomparable.

This had better be true, @2RedShoes, because I've just Done A Fig Jam to my chicken puttanesca and I have guests. 😱

My best spag bol tip is to use beef shin or ox cheek rather than mince. Costs about the same (maybe slightly more expensive) but creates a far more sumptuous ragu.

*means it takes 4 hrs to cook rather then being a half hour thing but it's so worth it.

Finely grated carrot in any mince based dish