Spaghetti bolognese will taste better if you add one simple fridge staple, an expert has revealed. Spaghetti bolognese has its origins in Italy, but it has become a classic mealtime favourite in Britain over the last few decades. That is probably down to how easy it is to make, taking just a few simple steps and some small ingredients to throw it together and dish up for couples, families or even people cooking for just themselves.

Plus, spaghetti bolognese is a delicious meal, and it is relatively cheap to make compared to a lot of other meals that are often made in British homes. A Michelin-starred chef has shared the simple trick to make your spaghetti bolognese creamier and tastier, and it involves something that is likely already sitting in your fridge. Paul Foster is an award-winning chef behind Salt in Stratford-upon-Avon, and revealed his clever secret for the best spaghetti bolognese.

Paul revealed that milk is the ingredient we should all add to our spaghetti bolognese when cooking it at home. The trick was praised by Mimi Morley, Senior Recipe Development Manager at food box delivery service HelloFresh.

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

Some people add cream to their spaghetti bolognese, but Mimi says that this can often be too much for the dish. Instead, milk is a subtle alternative.

"While cream isn't necessarily bad, it can coat the sauce and stop the flavours from developing properly," she explained. "Milk softens the acidity of the tomatoes and helps tenderise the meat as it cooks."

Mimi also says that it's important to take it slow with your spaghetti bolognese. While some people like to make it quickly and easily, letting it simmer gets the best results. "The longer it cooks, the richer and glossier it becomes," she said.

She added: "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 gives your bolognese a richer, meatier flavour without tasting like soy sauce."