A few years back Saveur had a really interesting article about this very topic and what they reported was that it varies. Some people swear yes; others no. But every recipe I've seen, like Pierino says, adds the milk early.
The milk should go in near the beginning rather than the end. And 400 years ago they didn't have tomatoes in Bologna---a product of the New World and Colombus. Tomatoes weren't even accepted as food until the late 18th Century but now considered an essential (in proportion) component to ragu bolognese along with a mixture of meats.
I mispoke. The recipe is not 400 years old but more recent. Stored in Bologna's city council vaults since 1982, claims it is at least 100 years old and calls for No tomatoes but tomato paste!
I add a cream about 18% fat . When you add dairy the fat allows it to not curdle and incorporate correctly. You can always take a bit out and do with dairy, then compare the two so next time you can make your preference.
The old bolognese (from Bologna!) recipe that's 400 years old calls for a full glass of milk. You are probably right! But I wanted to know if anyone noticed difference in flavor
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