On Tue, 21 Jun 2016 17:28:17 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> news
> > On Tue, 21 Jun 2016 14:34:44 +0100, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "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 have never put milk in mine either and I was taught by an Italian many
> >> years ago. It has to be remembered though that different areas in Italy
> >> cook very differently and the area my friend came from didn't use milk or
> >> cream in it.
> >
> > Do you put chicken liver in it?
>
> Nope!

What makes it different from a ragu?

--

sf