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Spaghetti bolognese is a favourite dinner for many people, and it can be made in a variety of different ways. Whether you add mushrooms or not, or whether you add a Parmesan rind or not, bolognese is super versatile. Paul Foster, the award-winning chef behind Salt in Stratford-upon-Avon, recently declared that milk is the ultimate secret to creating a rich and perfectly smooth spaghetti bolognese.

While many people reach for cream to add depth to their sauce, Paul said a splash of milk is the game-changer. His revelation has prompted many to rethink how they prepare the staple, and one food expert agrees that he is absolutely right.

Mimi Morley, senior recipe development manager at HelloFresh, noted that milk enhances the texture and consistency of the sauce, making it smoother and more refined.

Mimi said: "Adding milk to your bolognese might sound a bit unusual, but it's one of those little tricks that really transforms the sauce. It evens out the sauce, making it feel more complete."

According to the expert, cream can sometimes overwhelm the balance that defines a great spaghetti bolognese.

The expert added: "While cream isn't necessarily bad, it can coat the sauce and stop the flavours from developing properly.

"Milk softens the acidity of the tomatoes and helps tenderise the meat as it cooks."

For those who want to take it one step further, Mimi shared two clever tips that will make your next bolognese unforgettable.

She noted: "Of course, a quick version is fine if you're pressed for time. Letting it simmer gently for around three hours really does make all the difference. The longer it cooks, the richer and glossier it becomes.

"If you want to make it extra special, try stirring in half a teaspoon of soy sauce while it simmers."

It sounds unconventional, but it will give the dish a "richer, meatier" flavour without tasting like soy sauce.