"sf" > wrote in message
...
> 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.
>
> --
As an aside, of all the cookbooks we have, Marcella Hazan's "Essentials of
Classic Italian Cooking" is one I wouldn't want to be without. As I
mentioned, that's where the recipe came from.
http://www.amazon.com/Essentials-Cla...tt_at_ep_dpt_1
I'm sure it's in your library, for pre-purchase reading. I've been reserving
a lot of cookbooks, and others from our internet library site. The library
is sure different than it used to be.
Kent