Ophelia wrote:

>> There is, the cream which forms atop a liter of whole milk left
>> overnight

> Point to a recipe for your bolognese sauce too please???

Cream is involved in the offical recipe deposited by Accademia Italiana
della Cucina in Bologna, this is the one I usually follow and I sometimes
use cream instead of milk (Note: i don't weigh anything):

Ingredients for 4 persons:

- 300 g beef "cartella" (*)
- 150 g pancetta (unsmoked seasoned bacon)
- 50 g carrots
- 50 g celery
- 50 g onion
- 5 spoonfuls of tomato sauce ot 20 g triple concentrated tomato puree'
- half a glass (10cc) of red or white wine
- 200 g whole fresh milk

(*) Cartella: a cut from the cow's or ox' belly, partly fat

Instructions:
Thinly slice and mince the pancetta and melt it in a skillet, eventually use
oil if there isn't enough fat. Add the
vegetables well minced and let them slowly wither. Add the ground meat and
let it go until it start sizzling, then add the wine and the tomato, some
water to have the right consistency and cover. let go over very low fire for
circa 2 hours, adding salt and black pepper.
Optional but traditional and very nice is the addition of the cream
surfacing overnight from a liter of whole milk.

BTW, milk is the main difference between bolognese ragu' and ragu' made in
nearby counties. Where I live, 60 km west of Bologna, milk in ragu' is
unusual.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin