Spaghetti Bolognese is an Italian speciality but a British classic that is featured in most households. Yet it can be a little lacklustre, flat, or a bit too tart and rich. A creator on TikTok named @The Hnieno Fam was seen adding a secret ingredient that shocked and “offended” Italians in the comment section, but it’s actually a popular method that brings out the flavour in Bolognese.
A chef at Chowhound shared: “While there are many tips for making homemade pasta sauce, the balance of flavours is key. And it turns out that you can balance out an off-kilter bolognese with a few squares of dark chocolate (70% cacao or higher).”
Why dark chocolate?
Adding dark chocolate not only gives the sauce more depth and balance but also helps blend everything together, like the oils from the meat and the acid from the tomatoes, and the herbs and seasonings. It makes the sauce smoother, a little thicker, and more aromatic.
“A batch of bolognese with a hint of dark chocolate doesn’t taste like you’re having chocolate for dinner. Instead, the bitter and earthy elements in the chocolate bring out all the flavours from browned meat, sauteed onion, tomato, and herbs,” said the chef at Chowhound.
When the creator, The Hnieno Fam, was seen adding chocolate to their bolognese to “make it more rich,” most people reacted badly, with one saying: “As an Italian, I’m offended.” Another said, “I am Italian and this is illegal.”
However, some people agreed with the TikTok star and said, “Anything over 60% cacao is game-changing in anything tomato-based. Bolognese or Chilli are my favourites!”
How to make Bolognese with dark chocolate
Tesco Real Food shared their simple recipe for making a delicious Spag Bol with chocolate. Find out more below. Alternatively, you can check out how to make Mac and Cheese tastier with one extra ingredient.
Ingredients
- Two tablespoons of olive oil
- One onion
- 500g of minced beef
- 400g of chopped tomatoes
- One red chilli
- 200ml of beef stock
- 150ml of red wine
- One bay leaf
- 50g of 70% dark chocolate
- Salt to taste
- A pinch of ground black pepper
For the spaghetti
- 300g of dried spaghetti
- 50g of Parmesan
Method
Start by heating the olive oil in a large saucepan over medium heat for about a minute. Add the onions with a pinch of salt and cook gently for five minutes, stirring occasionally until softened.
Increase the heat, add the minced beef, and cook until browned, breaking it up as it cooks. Stir in the chopped tomatoes, chilli, stock, and red wine, then bring to the boil. The sauce will seem thin at first, but it will thicken as it reduces.
Reduce the heat to a gentle simmer, add the bay leaf, and cook uncovered for 45–50 minutes, stirring occasionally, until the sauce has thickened. Stir in the dark chocolate, season to taste, and keep warm.
While the sauce finishes cooking, prepare the spaghetti in a large pan of boiling salted water according to the packet instructions until cooked. Drain thoroughly, toss with the sauce, then serve immediately, topped with shaved Parmesan.