I dont eat anything older than 120 years.
I’ve met some pretty hot grandmas before.
That were over 120 years old?
Jeanne Calment has entered the chat
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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.
No pancetta? I prefer this one https://www.bo.camcom.gov.it/it/blog/depositata-la-rinnovata-ricetta-del-vero-ragu-alla-bolognese
Interesting
