Spag bol will taste rich and decadent if 1 ingredient is added to sauce while cooking

If you’re a fan of spaghetti bolognese (spag bol), there’s a simple method to make it even more decadent and flavourful. All you need is a key ingredient to take your dinner to the next level

Spaghetti bolognese (spag bol) is a firm favourite for many — yet there’s a straightforward technique you can use to make it even more delicious. All it takes is a key ingredient to elevate your evening meal to new heights, while simultaneously lending the sauce a far richer, deeper flavour.

For those who love food and take pleasure in cooking, this is a tip well worth keeping in mind, as it can truly transform the finished dish. After all, most of us occasionally seek out simple ways to breathe new life into our favourite recipes, and this particular method is a genuinely brilliant trick to have up your sleeve.

This isn’t the first time such advice has done the rounds, either. Previously, it was also claimed there is an additional ingredient capable of boosting the dish’s flavour considerably.

Allison Brentnall of Slimming World Kitchen believes the secret to a truly outstanding bolognese lies in a single ingredient that could make all the difference. She said: “Adding dried porcini mushrooms to this classic recipe adds depth of flavour in the sauce, and is good if you’re short on time.”

And that, it seems, is all there is to it. The technique is remarkably straightforward, and there’s a very good reason why it works so effectively.

Why it works

Adding dried porcini mushrooms to your spaghetti bolognese can significantly intensify its flavour profile. The ingredient introduces a wonderful umami depth while helping to develop a beautifully rich, complex sauce that is well worth the minimal effort involved.

Bear in mind that the mushrooms must be soaked in warm water prior to use. Upon purchase, the packet will contain instructions detailing exactly what to do.

Once they are ready, drain and roughly chop them before incorporating them into your dish. Adding them to the pot while it is simmering should result in an even more flavoursome meal.

Sometimes the smallest adjustments can have a significant impact on our cooking — and it turns out this is one such instance.

The recipe

You’ll need:

• 1 onion
• 1 pepper
• 1 carrot
• 120g chestnut mushrooms
• 2 garlic cloves
• 50 smoked bacon medallions
• ½ beef stock cube
• 5g dried porcini mushrooms
• 250g beef mince (5% fat or less)
• 200g pasta (wheat)
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g chopped tomatoes

The recipe, according to Slimming World, is as follows:

• Peel the onions and finely dice, then deseed the pepper and dice into 1cm squares. Finely dice the carrots into 1cm cubes, and quarter the chestnut mushrooms. Peel and crush the garlic.
• On a separate board, trim any visible fat from the bacon medallions then roughly chop.
• Dissolve the stock in 200ml boiled water, add the dried porcini and leave to soak.
• Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Tip in the bacon and fry for two minutes. Add the mince and fry for five minutes, breaking it up with a wooden spoon, until browned all over. Remove the meat from the pan and set aside.
• Meanwhile, cook the pasta in boiling water and then drain. At the same time, scoop the porcini from the stock and finely chop. Put the frying pan back over the heat and fry the onions, pepper, carrots, chestnut mushrooms, garlic, porcini and oregano for four to five minutes.
• Return the bacon and mince to the pan, add the tomato purée and cook for one minute. Pour in the stock and chopped tomatoes, lightly season and simmer for 15 minutes.
• Stir the pasta through the bolognese and serve.