@cm0002 to [email protected] • 3 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-square10arrow-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.com@cm0002 to [email protected] • 3 days agomessage-square10
minus-square@[email protected]linkfedilink3•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-squareGreatAlbatrosslinkfedilinkEnglish4•2 days agoIf my grandmother had wheels, she would be a bicycle!
minus-square@[email protected]linkfedilink2•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-square@[email protected]linkfedilink2•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.