On 6/20/2016 4:56 PM, ImStillMags wrote:
> I have a houseguest who is British and who is a foodie and a good cook. He made his bolognese for us. The recipe he uses as a guideline is one from the BBC. This recipe does not call for any milk or cream. I know there are different schools of thought about this, especially if you are a fan of Marcella.
>
> http://www.bbc.co.uk/food/recipes/be...hettibol_89567.
>
> He left out the chicken livers in this batch. It was excellent, great flavor. It was served over a fresh red pepper linguini. He took the picture after he had sprinkled his with some sea salt.
>
> It was a yummy dinner and I didn't miss the milk at all.
>
> https://picasaweb.google.com/Sitara8...27605449770290
>

it looks good, like a typical meat sauce for pasta. But without the
milk, it is not Bolognese. Why not just call it what it is?