Milk in bolognese?

[MiddleClassProblem]

I’m in the low and slow sector on my bolognese cook today and deciding whether to chuck some milk or not.

So you add milk or go no milk?

Probably would add it

Milk softens the meat a bit so add half a cup but it's not really necessary tbh

We do towards the end

I've previously added but haven't ever been able to tell the difference

The recipe we currently use includes milk, it's really nice

Always.

And always add to chilli con carne too.

The milk proteins deepen the flavours.

Taste it first, then decide.

Always use the River Cottage family recipe and add milk.

I might chuck it in for the last hour. Thanks all!

Oh I've never heard of this before, this sounds so strange!

I've always found the meat comes out really soft and tender in the slow cooker, I had no idea adding milk was a thing. Is is nice?

i agree. Just weird.

It’s the traditional Italian way to make ragu. It’s not weird just because you haven’t heard of it.

Yes to milk! Makes it richer.

I add it at the end - I do think it makes a difference.

I do when I take it off the hob to sit. Just a couple of tablespoons.

This is the only recipe I use. No no no milk.

antoniocarlucciofoundation.org/recipe/tagliatelle-with-bolognese-sauce/

I just Googled it, and yes, you're right! Does it matter if it's semi-skimmed? I've got some mice and I feel an experiment coming on...

I have done both, similarly with red wine. It’s defo a richer deeper flavour with both but I’m doubting myself today. I think I’ll add less than I have in the past in the last 20 mins.

I haven’t cooked it for about a year as I’ve been away working a lot and now doubting what the hell I used to do. At one point I grabbed the Worcester sauce and the caught myself and said no that’s cottage pie…

@SeeSeeRider, we use semi-skimmed milk, as it's what we always have in, and it's lovely.

Maybe leave the mice out though 😉.

I meant to type 'miced beef', but missed the mistake!

Mice might be cheaper. Cost of living short cut!

Yes, always. At the beginning (after the meat has browned and the soffrito started) before any other liquid. I was told that it helps to coat the meat.

Oh I never thought to put it in that early. I will probably curdle it!

Never heard of that before. My Bolognese is on the go now but my little one is dairy free so don't think I'll ever have chance to see if it tastes different