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James Silverton[_4_]

On 8/1/2013 12:09 AM, T wrote:
> In article >, says...
>>
>> On 7/29/13 1:05 AM, Julie Bove wrote:
>>> "sf" > wrote in message
>>> ...
>>>>
>>>> After the response someone made about using both bolognese and
>>>> béchamel in lasagna, it tells me that my idea of bolognese isn't in
>>>> line with what seems to be how many Americans think of it. Either
>>>> that, or their lasagna is too fussy (IMO, of course). What is your
>>>> recipe or method to make bolognese? TIA!
>>>
>>> I had to look up a recipe. Wasn't sure I had ever made it. And now I see
>>> that not only that but I've never had it. Looks like it has lots of meat
>>> and cream....
>>
>> There is no cream in Bolognese sauce.
>>
>> -- Larry
>
> No but there can be a little bit of milk. I've made a number of
> varieties but the one with the mirepoix and milk is the best one.
>

I use non-fat milk exclusively and that's what I add when I make Ragu
Bolognese. I like the result but it looks a little disconcerting when
the milk is added but soon incorporates. The amount I add is enough to
keep the sauce liquid during the long simmering and it will be needed
three or four times.

Incidentally, non-fat milk seems to be the same thing as skimmed milk.
The Giant stores sell both at exactly the same price. I suppose this is
to keep the customers happy.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.