10 weirdest secret spaghetti bolognaise ingredients that might actually work

If your Nonna makes the best spaghetti bolognaise you’ve ever tried, you should probably get her to look away now. Here’s 10 strange ingredients people say make their spag bol better.

Taste.com.au has discovered home cooks across Australia are turning away from the traditional bolognaise recipe and adapting it in all sorts of weird and wonderful ways in a quest to boost the flavour.

When we asked Australians to reveal their secret bolognaise ingredients, we uncovered all manner of culinary curveballs, including adding sweet chilli sauce, Champagne, gherkins, pineapple, strawberry jam – and even peanut butter.

But do these ingredients work? We sorted through thousands of responses and then asked our resident food experts – Food Director Michelle Southan and Senior Food Consultant Alison Adams – to determine the weirdest (but wonderful) ways you can jazz up your spag bol.

Milk can be used to tenderise meat. Image credit: Guy Bailey

Top ingredients to boost your bolognaise (that’ll actually work).

1 Milk

http://www.taste.com.au/recipes/lee-anns-caramelised-ragu-hidden-veg/8ab40e87-91d9-4793-b6b0-52adac640eff

Milk was one of the most popular ingredients for a flavour-packed spaghetti bolognaise. Alison Adams says this one isn’t as crazy as it sounds because milk can be used to tenderise meat.

“Milk was once a traditional ingredient in bolognaise as the lactic acid breaks down tough meat. Anywhere from 2 tablespoons to a cup can be used and cooked off once the meat is browned,” she says.

Try our caramelised ragu with hidden veg.

2 Vegemite

It appears we all really do love our Vegemite, even in our spag bol. Alison suggests using Vegemite in place of beef stock, as it offers a salty boost of flavour.

Aussies are adding fresh lemon juice to their bolognaise sauce.

3 Lemon

http://www.taste.com.au/recipes/spaghetti-bolognaise-12/4d16a023-ee80-47d1-a62a-a3be8382900f

Many Aussies are adding fresh lemon juice to their bolognaise sauce as a way to add acidity. Alison’s verdict? It could be worth a try

“A touch of lemon to your bolognaise can balance out the sweetness of the tomatoes,” she says.

Try our spaghetti bolognaise recipe.

4 Coffee

Not necessarily a traditional addition, it seems coffee granules are making their way into bolognaise for a more robust flavour.

Michelle Southan believes there’s some culinary thinking behind the trend. “Coffee in bolognaise is highly debated, but it is known to boost the flavour in many a lamb or pork dish,” she says.

5 Chicken livers

While many consider chicken livers to be old-fashioned, we weren’t completely surprised to find them among the most popular secret ingredients.

Alison says: “Traditionally, finely chopped and stirred through at the end (so as not to overcook), liver adds a silky richness to your bolognaise.”

Try our ragu alla bolognese recipe.

Chicken livers are popular spag bol additions.

6 Curry powder

Another rather unusual but popular ingredient is curry powder. Our food experts suggest this may transform bolognaise to savoury mince.

“Leftover bolognese with a touch of curry powder makes the perfect savoury mince on toast,” says Michelle. “But then it’s definitely no longer a bolognaise.”

7 Worcestershire sauce

Worcestershire sauce, a well-known condiment, was also high on the list, and for good reason.

Alison’s verdict: “Containing onion, sugar and anchovies, Worcestershire sauce is a fantastic flavour booster!”

Try our good-for-you bolognaise recipe.

Worcestershire sauce is a fantastic flavour booster.

8 Honey

No longer limited to toast and tea, honey was a secret ingredient that surprised us all. Our food experts say honey can add sweetness, but be careful not to add too much!

“A pinch of sugar is a popular addition to bolognaise to enhance the flavour of the tomatoes,” says Michelle. ”Honey would have a similar effect, however go for one with a light flavour so as not to overwhelm your bolognaise too much.”

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as 10 weirdest secret spaghetti bolognaise ingredients that might actually work