Minoli De Silva's three secret ingredients to the ultimate bolognese

The classic spaghetti bolognese is always a crowd favourite. Who doesn't love a nice hearty plate of pasta? 

But what if we told you it could taste even better?

9Honey's resident chef Minoli De Silva shares her three secret ingredients to making the ultimate bolognese sauce for your classic 'spag bol.' 

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Watch the video above. 

Her first tip: char-grilling your tomatoes.

Once they're a little bit soft and cooled down, and the skin peels easily (you don't want to burn your fingers) you want to chop up the tomatoes into the sauce you've got going. 

De Silva says let the bolognese cook with the tomatoes until they're "almost caramelised."

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Onto her second tip: anchovies. Yes, fish in bolognese. 

Now you might be thinking, why on earth would you put anchovies into a bolognese? But as De Silva points out, they just add that extra bit of flavour. 

"If you chop them up fine enough, they will disappear into your bolognese and provide that umami flavour," she says.

Your guests won't even be able to see them, and will wonder how your sauce tastes so good. We promise it won't make your sauce taste like fish, as long as you put in just the right amount. 

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Last but not least, tip number three. 

Minoli's final suggestion is slightly more controversial: add cumin and honey. 

"Just a little bit, you don't need much," she says. 

Adding cumin and honey to your stewing bolognese will "bring out the natural sweetness in the tomato," De Silva says.

"It's going to be such a great surprise for anyone eating it".

From adding all three, De Silva says she knows it's going to be an "absolute hit."