On Thu, 4 Feb 2010 10:45:34 -0800 (PST), aem >
wrote:

> 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

OK, I'll try combining the two. Thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.