Does bolognese need milk at the end of last reduction?

Old recipe says yes. Does it matter to final taste?

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10 Comments

jenmmcd January 12, 2012
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.
 
pierino January 12, 2012
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.
 
GIOVANNI50 January 12, 2012
Correct! Original bolognese calls for no tomatos!
 
GIOVANNI50 January 12, 2012
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!
 
bigpan January 12, 2012
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.
 
Cannizzo January 12, 2012
My recipe calls for cream bolognese means its from Bologna north of Rome and its a regione of Italy were they use a lot of dairy in their cooking
 
GIOVANNI50 January 12, 2012
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
 
JessicaBakes January 12, 2012
Agree with kel...it's up to you. Alton Brown puts evaporated milk in and boils for 30 minutes at the end.
 
GIOVANNI50 January 12, 2012
If Alton says so. It must be good! Thanks
 
mrscorkhoarder January 12, 2012
The recipe I use (Marco Canora) doesn't call for any... I'm sure you'll be fine either way
 
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