"ImStillMags" > wrote in message
...
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.

No milk in this one:

http://allrecipes.com/recipe/18443/bolognese-sauce/

Or this one but there is Parm.:

http://www.foodnetwork.com/recipes/a...se-recipe.html

Or this:

http://allrecipes.com/recipe/217378/...tti-bolognese/

There appears to be plenty of recipes with no milk or cream.