Michelin-starred chef sparks authenticity row after adding unlikely ingredient to Bolognese recipe – but he claims it’s the traditional way

A Michelin-starred chef has caused controversy after adding milk to his Bolognese recipe, before claiming it’s authentic. 

Chef Paul Foster, from Coventry, took to social media to share his tips for ‘how to cook a Bolognese properly’, amassing nearly two million views on the clip.

Paul , who ran Salt in Stratford-upon-Avon for eight years, claimed that cooks should add milk to their Bolognese sauce to create a ‘superior’ and ‘more genuine’.

‘Are you adding milk to your Bolognese? If not, why not?’, he asked followers during the clip, insisting that his method would create the most authentic Italian sauce.

According to the cook, who often appears on BBC Saturday Kitchen, ‘there is no such thing as one authentic recipe’, but that his own version is based on his own kitchen experience.

‘This recipe is based on my own culinary knowledge, my nostalgia, and my experiences with some of the original recipes in Bologna.’ 

Paul first told home cooks to make a ‘sofrito’ by sautéing onions, celery, and carrot with thyme and garlic.

A Michelin-starred chef has been at the heart of intense culinary debate after adding one controversial ingredient to an ‘authentic’ Bolognese recipe. Stock image

He then cooked equal parts minced beef and minced pork before adding red wine and tomato puree.

After adding tinned tomatoes and the cooked sofrito, he added chicken stock and cooked for three hours to blend the ingredients together. 

‘You want to cook this gently for about three hours to reduce it, concentrate it, so it becomes thick and glossy,’ he advised. 

Paul then poured in a good measure of milk, describing it as a ‘game changer’ for creating creaminess without using cream.

‘And that is a beautiful Spag Bol, as we call it,’ he said, proudly showing off the dish, which he said should be served only with flat pasta, such as pappardelle or tagliatelle. 

The video was inundated with confused responses from viewers, many refuting the claim that milk should be used in a traditional Bolognese recipe.

One wrote: ‘Real Bolognaise hasn’t got milk in it, i lived in Italy…’ to which Paul told the view they were mistaken. ‘That is where you are wrong,’ he replied. 

A second person said: ‘Never in a million years,’ while another, claiming to be Italian, said they had never known anyone to use milk.

Chef Paul Foster, from Coventry, took to social media to share his tips for ‘how to cook a Bolognese properly’, amassing nearly two million views on the clip. Pictured

‘An Italian nonna has just had a heart attack,’ another person joked below the video.

However, some believed that adding milk would help tenderise the meat. One commented: ‘In some authentic Bolognese sauce recipes, milk is added, particularly whole milk, to tenderise the meat and balance the acidity of the tomatoes and wine, creating a richer, creamier sauce.’

Paul corrected the view, explaining that this was a misconception and that milk was used to cream the sauce. 

‘The milk doesn’t tenderise the meat even though some people think it does,’ he responded. 

Some commenters praised the use of milk. One wrote: ‘I’m Italian born and grown in Rome, and this looks amazing! I would definitely eat this! And I’m usually fussy when it comes to Italian cooking lol the milk in it is an amazing trick it also gets rid.’ 

Originating from Northern Italy, ragù alla bolognese or ragù bolognese, has been a staple in Italian cooking since the 1800s.

The oldest known recipe has been traced back to Imola, a town close to Bologna, from where the dish earned its world-renowned moniker. 

Since its creation two hundred years ago, numerous renditions of the original recipe have emerged, with some sparking controversy throughout the years. 

Spaghetti Bolognese – as is often served in the UK – is  not an authentic Italian dish – but it can trace its origins to tagliatelle al ragù alla Bolognese.

The ‘official’ version of this recipe – as published in the  Italian Academy of Cuisine’s 1982 guide – calls for milk or cream half way through the recipe. 

This recipe was updated in 2023 and still included an ‘optional’ glass of milk. 

This helps to balance out the acidity of the tomatoes and is added half way through to evaporate before serving. 

If the bolognese sauce is served with dry pasta – the recipe insists on adding cream.