On Feb 4, 9:20 am, sf > wrote:

>[snip] Thanks for the recipe, Kent. Clipped and saved, hubby loves
> Bolognese. I really wanted to make it that night, except I didn't
> want to go to the store for pork (of course, no nutmeg for me). Milk
> isn't a problem, but so much milk? Most, if not all of the
> interesting recipes, I found that day didn't list milk. I even found
> one site that basically said adding milk was blasphemy, so I added
> some broth. TY again. I'll try this one soon.

That's a good recipe. The one from The Splendid Table that has been
posted here before is also very good. It calls for a cup of milk and
for finishing with 1/2 cup of heavy cream. At the relevant point the
recipe says, "From time to
time stir in a tbl or so of the milk. By the end of 2 hours all of
the milk
should should be used up and the sauce only slightly liquid. Stir in
the
reduced cream. " So you might try that gradual approach. In any
case, I think the milk definitely works. -aem