One of the most controversial food debates of all time is whether cream belongs in carbonara. Although Italians will firmly say ‘NO’, we sometimes love adding a little splash to our carbonara for richness and creaminess. What we weren’t expecting though was finding out that bolognese (the most non-problematic pasta of them all) is traditionally made with an unlikely dairy ingredient, and all of us non-Italians are shook. Could we have another pasta controversy on our hands?
Classic bolognese is made with… MILK!
There are a few qualities of a bolognese which make it easy to distinguish. It’s acidic, it’s tomatoey, it’s rich, it’s packed with minced meat and it’s a deep red colour. So when we recently discovered that milk (yes, MILK) is traditionally used in bolognese sauce, we suddenly had lots of questions: Why are you supposed to add milk? Wouldn’t it make the sauce creamy? So, we did a deep dive, and this is what we discovered.
Why is milk added to bolognese?
It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
But won’t the milk curdle? If added correctly, no!
The first thought we had was: won’t the acidity from the tomatoes and red wine curdle the milk? If added too soon to the sauce, yes, the milk may curdle. To make sure this doesn’t happen, it is recommended to let the acidic ingredients simmer and reduce prior to adding the milk.
We don’t know about you, but we’re for sure giving this a go. Because if Nonna says milk belongs in bolognese, it definitely belongs in bolognese!
The best bolognese with milk recipe
Our favourite bolognese made with milk is this recipe from food legend Valli Little. She adds the milk with a little nutmeg (another secret bolognese ingredient, you’re welcome) then lets the milk evaporate before adding the other classic ingredients such as tomato paste, canned tomatoes, wine and stock.
We’ve tried it and can confirm it’s rich and full-of-flavour. An added bonus is that it’s baked in the oven instead of being simmered on the stovetop, so it’s a really easy dinner too.
Our favourite pasta sauce recipes:
FAQs
According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
Can you skip the milk in bolognese? ›
Bolognese no longer requires milk in it to be official, nor is it hard to make. Simmer a pot of this rich, meaty, ragù alla bolognese (no milk recipe) and toss it with some homemade pasta for your next Sunday supper. Inspired by the authorized recipe for bolognese governed by the Bologna, Italy, Chamber of Commerce.
Do you put milk in a ragù? ›
Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.
What is bolognese meat made of? ›
The recipe includes ground beef, pork, and Italian sausage, which is essentially seasoned ground pork and pork fat. To start, you sweat the soffritto of minced onions, celery, and carrots with pancetta in butter. Then you add the ground meat to brown it, and sprinkle with ground clove, cinnamon, and pepper.
Is milk necessary in bolognese? ›
According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
Can you use non dairy milk in bolognese? ›
I also eliminated the butter and use full-fat coconut milk instead of the traditional whole milk, as the fat content and slight sweetness works really well to counter the acidity of the wine and tomatoes.
Do Italians put carrots in bolognese? ›
The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth.
What is the difference between ragù and bolognese? ›
Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.
How long should bolognese simmer? ›
Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.
What makes spaghetti bolognese taste better? ›
Milk. Adding milk to Bolognese is actually a part of the traditional method. Not only does dairy make sauces silkier and richer, but it also makes the meat more tender. We add milk to our mixture a whole hour after simmering our Bolognese, and then allow it to simmer for a further 45 minutes.
The registered recipe states that authentic Bolognese sauce must contain onions, celery, carrots, pancetta, ground beef, tomatoes, milk, and white wine.
What makes bolognese sauce thick? ›
Additional thickness can be achieved by blending some of the meat from the sauce along with Pan drippings or wine for a thicker concoction. For a thinner sauce, leave more meat and boil down its liquid content before adding it back into the mix.
What is the difference between Italian bolognese and American bolognese? ›
Q1: What is the distinction between traditional and American Bolognese? A1: While some of the ingredients in bolognese are similar to those in American-style spaghetti meat sauce, authentic bolognese is thicker, has milk added (which is delicious), and uses far less tomato.
What do Italians eat with Bolognese sauce? ›
Take bolognese; you might be used to eating it with spaghetti, but no self-respecting Italian would ever serve a meaty ragú like this with such a thin pasta shape. Substantial sauces call for substantial pasta shapes, so a wider, flatter shape like tagliatelle or pappardelle is more appropriate.
Which meat is best for bolognese? ›
A combination of beef, lamb, pork, pancetta, and chicken livers add flavor and richness, and gelatin creates a silky sauce with body. Finishing with heavy cream and Parmesan emulsifies the sauce.
Can I skip the milk in a recipe? ›
Mix one cup of water with 1 ½ teaspoons melted butter. Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.
What can you substitute for heavy cream in Bolognese sauce? ›
Milk and cornstarch
Cornstarch is used to thicken milk to help reproduce the texture of heavy cream. To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken.
Why is my Bolognese always watery? ›
Cooking longer and slowly will help. Also, are your vegetables fully cooked when you add them to your base? That could be the problem if they are not. That run-off you're seeing is probably not water, but fat separating.
Why does my Bolognese have no Flavour? ›
Your spaghetti sauce may taste bland due to insufficient seasoning. Try adding more salt, herbs (like basil, oregano, or thyme), and other flavor enhancers like garlic, onion, or red pepper flakes. Also, a dash of sugar can balance flavors and bring out the natural sweetness of tomatoes.
