Should you use a stock cube in spaghetti bolognese?

It's not the end of the world to use a stock cube in spaghetti bolognese, but it's generally not recommended by experienced cooks. Here's why:

* Flavor: Stock cubes often have a very concentrated and artificial flavor, which can overwhelm the other ingredients in your bolognese. They often contain MSG and other additives which can detract from the dish's natural flavors.

* Quality: Stock cubes are often made with lower-quality ingredients than homemade stock. They may also contain a lot of salt, which can make your sauce too salty.

* Control: With a stock cube, you have very little control over the flavor profile. You can't adjust the strength or add additional herbs and spices to customize the taste.

Alternatives to stock cubes:

* Homemade stock: This is the best option, as you can control the ingredients and adjust the flavor to your liking.

* Bouillon: Bouillon is a concentrated liquid stock, often found in powdered or paste form. It's generally a better option than stock cubes because it has a more nuanced flavor and is easier to adjust the strength.

* Wine: A good-quality red wine can add depth and complexity to your bolognese sauce.

* Water: You can definitely use water in a pinch, but it won't add any depth of flavor.

If you choose to use a stock cube:

* Start with a small amount and taste test as you go.

* Consider using a cube made with natural ingredients and without added MSG.

* Balance the strong flavor with a generous amount of fresh herbs and spices.

Ultimately, the best way to make a delicious spaghetti bolognese is to start with fresh, high-quality ingredients and build the flavor from scratch. But if you're in a pinch, a stock cube can be a quick fix. Just use it sparingly and be mindful of the flavor it adds.