cm0002@lemmy.world to Recipes@feddit.uk · 2 days ago[Classic Bolognese Sauce] This 130-Year-Old Italian Spaghetti Sauce Is So Good, You'll Eat It Straight From The Potwww.thekitchn.comexternal-linkmessage-square10fedilinkarrow-up162arrow-down19
arrow-up153arrow-down1external-link[Classic Bolognese Sauce] This 130-Year-Old Italian Spaghetti Sauce Is So Good, You'll Eat It Straight From The Potwww.thekitchn.comcm0002@lemmy.world to Recipes@feddit.uk · 2 days agomessage-square10fedilink
minus-squarethatKamGuylinkfedilinkarrow-up3·2 days agoI’ll probably stick with the BBC Good Food Bolognese recipe, but if I’m ever up for some variation - I’ll give this a try (milk in bolognese, really?)…
minus-squareGreatAlbatross@feddit.uklinkfedilinkEnglisharrow-up5arrow-down1·2 days agoIf my grandmother had wheels, she would be a bicycle!
minus-squareblackn1ght@feddit.uklinkfedilinkarrow-up2·2 days agoI make that recipe a lot too. I do wonder if the parmesan that gets added at the end has a similar effect to adding milk that some people suggest.
minus-squareFellowEntlinkfedilinkarrow-up2·2 days agoApparently milk is authentic, something about balancing the acidity of the tomato. I’ve not tried it but kinda curious now.
I’ll probably stick with the BBC Good Food Bolognese recipe, but if I’m ever up for some variation - I’ll give this a try (milk in bolognese, really?)…
If my grandmother had wheels, she would be a bicycle!
I make that recipe a lot too. I do wonder if the parmesan that gets added at the end has a similar effect to adding milk that some people suggest.
Apparently milk is authentic, something about balancing the acidity of the tomato. I’ve not tried it but kinda curious now.