Bolognese meat sauce is an Italian staple traditionally made of ground beef, pancetta, soffritto, and tomato puree. Canadian chef Matty Matheson breaks the rules on this comforting classic, upgrading it with an addition that can not only be used for bolognese, but for any meat sauce that you think needs a better flavor and texture.

Matheson adds an egg yolk to create a complex, flavorful meat sauce with a great texture. When heated, the protein in the yolk will bind and thicken the ingredients, making them creamy, hearty, and rich, and this also cuts down on the cooking time needed to achieve a depth of flavor and body, which would otherwise take hours.

However, incorporating the yolk into the sauce is a delicate process, and if done incorrectly, the egg can scramble. The best technique is to temper the yolk by slowly adding a few spoonfuls of warm sauce into a bowl with the yolk to bring it up to the proper temperature, then gently pour the mixture back into the pot while stirring constantly.