is a firm favourite in UK homes thanks to its comforting flavours and quick preparation. But Michelin-starred chef Paul Foster believes we've been - milk. The celebrated chef behind Salt restaurant in Stratford-upon-Avon has shared his twist on the classic Italian dish, and it's leaving food lovers intrigued.

In a video posted to his social media, Paul asked his followers: "Are you adding milk to your bolognese? If not, why not? If you want the best results based on authenticity, then follow my method - [this is] how to cook bolognese properly." With over 300,000 followers on TikTok (@paulfosterchef), Paul regularly shares tips and recipes with his online audience. In his latest video, he broke down his step-by-step method for making the perfect bolognese. "This is based on my culinary knowledge, my nostalgia, and also my experiences with the original recipes in Bologna," he said.

The foundation of Paul's bolognese starts with a finely diced 'sofrito' made from onions, celery, and peeled carrots. These vegetables are set aside while fresh thyme is chopped and garlic grated.

In a hot pan with olive oil and a pinch of salt, Paul advises cooking the onions, celery, and carrots gently for about 3-4 minutes - no colour should appear. Then, the chopped thyme and crushed garlic are added, cooking for a further 2 minutes.

After removing the vegetables, Paul turns his attention to the meat. In the same pan, he browns equal amounts of minced beef and pork on high heat, stirring constantly. Once the meat is browned, he pours in full-bodied red wine and allows it to reduce, before stirring in tomato puree, followed by the vegetable mixture, some high-quality tinned tomatoes, and chicken stock.

Paul recommends letting this simmer gently for around three hours to reduce it to a thick, glossy sauce.

He said: "It's going to be quite wet, so you want to cook this gently for about three hours to reduce it and concentrate it, so it becomes thick and glossy."

Here's the secret: Paul adds a generous splash of milk to the sauce.

"Then in with the milk," he said.

He added: "This gives it that creaminess without adding cream - honestly, this is a game changer." After stirring it in, he advises checking the seasoning to ensure it's just right.

Thanks to Paul's simple but effective tip, your spaghetti bolognese could soon become the best in the neighbourhood. Give it a try, and prepare to be amazed at how this small addition transforms the dish.