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?

You’ve probably had it in restaurants and not realised but might be worth checking in restaurants in the future if you LO is intolerant.

I definitely will now. Thanks for the thread because I've honestly never heard of it😅

I always add milk to my bolognese, as it's in all the traditional recipes. and chicken livers.

I know the Romans ate mice! I've found a Venetian duck ragù recipe in which milk is conspicuously absent, maybe duck doesn't need the milk effects? Also I see that Barilla have a recipe Lasagne alla Bolognese Senza Lattosio

Oh I’ve never tried that! Will do it next time I make bolognese to see how it tastes! I usually add a generous knob of butter so milk can’t be too different.

My mum's recipe for the sauce was a pound of mince fried with a chopped onion, and when it was nearly done, a bloody good squeeze of tomato purée. That's it. Served three very nicely. I still like doing it this way. Alternative: add peas as well, and use macaroni. (I can seriously feel an urge to do this coming on!)

See I do that but slow cook with peppers and mushrooms 🤤

Try adding white wine instead of red - you get a nice bit of sweet acidity to compliment the tomato flavour.

Yes!!!! I was late to this but now a fan. It takes the edge off the acidity of the tomatoes. Really nice

I use half milk half tomatoes, it's a game changer for me!

There has been the odd time that I’ve used chicken stock instead of beef (because I was out of it) and it tastes nostalgically like a bolo you might have on holiday in a restaurant in a non Italian country 😂