"ImStillMags" > wrote in message
...
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

I don't have a name for my sauce but that is pretty much how I make it,
minus the livers and I usually don't add wine. The vegetables may vary too.
Pasta for me is rarely a planned meal but something I can throw together
from what I already have. I don't keep a lot of meat in the house but most
of the time I have ground beef.