At what point do you add milk/cream to a Bolognese sauce?
I made Bolognese sauce today and experimented with the milk.
I followed the traditional approach and added one cup of whole milk after browning the meat. While simmering the sauce for five hours, and adding chicken stock to keep the sauce moist, the flavor was very good but Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude