cm0002@lemmy.world to Recipes@feddit.uk · 1 month 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-up164arrow-down19
arrow-up155arrow-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 · 1 month agomessage-square10fedilink
minus-squarethatKamGuylinkfedilinkarrow-up3·1 month 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-up6arrow-down1·1 month agoIf my grandmother had wheels, she would be a bicycle!
minus-squareFellowEntlinkfedilinkarrow-up2·1 month agoApparently milk is authentic, something about balancing the acidity of the tomato. I’ve not tried it but kinda curious now.
minus-squareblackn1ght@feddit.uklinkfedilinkarrow-up2·1 month 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.
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!
Apparently milk is authentic, something about balancing the acidity of the tomato. I’ve not tried it but kinda curious now.
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.