Spaghetti bolognese will have 'rich flavour' if you add 1 ingredient

Spaghetti bolognese is one of those meals that never gets boring, no matter how many times you make it. This Italian classic is a firm favourite for a reason, and is great for meal-prepping or storing in the freezer so you've always got something to eat.

While there is a very traditional way to make it, adding other ingredients can make the dish much more flavourful. The foodie experts at Every Little Crumb recommend adding one cupboard staple into your bolognese for a 'richer flavour' that you might not have ever considered before. It's described as a 'definite crowdpleaser' and a 'real family recipe' that everyone will love.

The recipe starts off with a soffrito - a combination of slowly-cooked onion, carrots and celery - making it more nutritious, before adding tomatoes, beef and herbs to create a delicious sauce.

And the one 'secret' weapon you should try adding to your bolognese is fennel seeds. The chef explained: "Fennel is a secret ingredient that gives this slight fragrant anise like flavor to this sauce- I love it but this is optional."

Patience is key when cooking bolognese, since the longer you simmer the sauce, the better it will taste. The expert continued: "The longer slow and steady cook time develops the flavors, thickens the sauce, and sets the stage for your delicious meal."

Here's everything you need to make it.

Spaghetti bolognese recipe

Ingredients

• Two tbsp olive oil
• One large onion, diced
• Two carrots, grated
• Two celery stalks, finely chopped
• Four garlic cloves, minced
• 500g minced beef
• One tsp allspice
• Half tsp cinnamon
• Half tsp garlic powder
• Salt and pepper
• Two 400g cans crushed tomatoes or passata
• Two tbsp tomato paste
• One tsp sugar
• Pinch of chilli flakes
• Tsp dried organo
• Two bay leaves
• Handful of chopped basil leaves
• One beef stock cube
• Quarter tsp fennel seeds
• Half cup of beef stock
• Grated parmesan

Method

In a large heavy bottomed saucepan on medium heat, add the olive oil. Once the oil is hot, add the onions, carrots, celery and garlic. Sautee, stirring regularly for about 10 minutes or until the vegetables have softened.

Add the minced beef, the allspice, the garlic powder and a big pinch of salt and pepper, and cook beef until browned, breaking up any clumps that form with a wooden spoon.

Add the crushed tomatoes, tomato paste, sugar, basil leaves, dried oregano, bay leaves, the beef stock cube, fennel seeds, red chili flakes, the beef stock, and cherry tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for around an hour and 15 minutes.

After it's been cooking for an hour, give it a taste and adjust the seasoning as necessary - the sauce should be 'thick and flavourful'.

Remove the lid, and let the sauce continue to simmer for another 15-20 minutes for the liquid to reduce.

When it comes to serving, you can either mix the bolognese directly with pasta if you're going to use it all up. If you're planning on freezing the leftovers, simply spoon some on top of the spaghetti rather than mixing it.

Sprinkle some fresh parmesan and basil on top, and enjoy.