My husband loves spaghetti bolognese desperately, and I have a soft spot for it too. I usually make it from scratch, in a haphazard way, with whatever I have to hand. Sometimes there are carrots, sometimes not – you know. One day I was idly reading the box my harissa paste bottle came in, and it suggested adding a spoonful into a bolognese. Sure enough, I had half a jar languishing in the fridge the next time I made bolognese… And what a revelation. It’s like worchestire sauce in gravy – it disappears, taste-wise, but somehow makes the flavour deepen. I find a couple of teaspoons is all you need, but taste as you go because harissa is spicy stuff.
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