On Monday, June 20, 2016 at 5:33:09 PM UTC-7, ImStillMags wrote:
> On Monday, June 20, 2016 at 5:13:05 PM UTC-7, Taxed and Spent wrote:
> > 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?
>
> You would have to ask the BBC contributor that. Evidently you can call it bolognese without milk.

He baked it in the oven for about 3 hours and it follows more this methodology than Marcellas.

http://www.seriouseats.com/2014/12/t...ce-recipe.html