I have a question about the recipe "Nigel Slater's Really Good Spaghetti Bolognese" from Genius Recipes. Can I use milk instead of cream?
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He specifies cream or half and half- milk is quite commonly used in Bolognese- it should be fine, but it won't be exactly "Nigel Slater's"- he seems to like a lot of fat. In the recipe I use (Marcella Hazan's) the milk is added right after the meat is sauteed (NOT browned) and is reduced completely before adding the wine- in this recipe, milk will probably leave a bit of extra moisture that will need dealing with.