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!
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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.
What to use in bolognese instead of milk? ›
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.
Why is milk used in ragu? ›
It's said that milk could have been used to smooth the taste of wild meat such as boar or other game. Up until the 16th century, when tomato was imported into Italy from America, ragù was a simple stew made of poultry usually cooked with vegetables and lard. Wine was added depending on availability.
What is bolognese sauce made of? ›
Bolognese sauce is a classic Italian sauce for pasta made with ground meat such as beef or pork. It's slow cooked with a soffritto of onions, carrots, and celery, tomatoes, and milk to give it a creamy texture.
Does bolognese always have milk? ›
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.
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.
What makes bolognese taste better? ›
How to make your spaghetti Bolognese taste even better
- Good quality mince (lamb or beef)
- Onions, leeks and garlic.
- Mushrooms.
- Red peppers.
- Carrots.
- A small amount of passata.
- A small amount of stock (with a stock cube or homemade)
- Black pepper (not salt)
- Pasta Water. The simplest, cheapest, and most obvious milk alternative is water! ...
- Heavy Cream. Heavy cream is, in my opinion, the best milk substitute for kraft mac and cheese. ...
- Cream Cheese. ...
- Sour Cream. ...
- Soy Milk. ...
- Coconut Milk or Coconut Cream. ...
- Almond Milk. ...
- Cashew Milk.
Italians will tell you that you always use milk and white wine in bolognese/ragu. Adding milk is absolutely a part of making a classic bolognese. Just because it's a meat sauce doesn't mean it doesn't have dairy.
There are some classic Italian versions and some more westernised ones. My preference leans towards one of the Italian classics. Ragu Bolognese is of the region of Bologna as the name implies. This version of the sauce uses fresh vegetables, such as the sweetness of carrots instead of using sugar.
Do you simmer bolognese with the lid on or off? ›
Lid off will allow extra moisture in the sauce to evaporate and thicken it. So, if you want a thicker sauce, lid off. Thinner, perhaps less strong flavored, lid on. Super low simmer and slow, even heating is best for a long cooking tomato sauce.
How does Gordon Ramsay make the best spaghetti bolognese? ›
Recipe For Gordon Ramsay's Spaghetti Bolognese
- Meat. • 1/2 lb Ground beef.
- Produce. • 1 Carrot. • 2 cloves Garlic. • 1 Onion. ...
- Canned Goods. • 2 tbsp Tomato puree.
- Baking & Spices. • 1 tsp Black pepper. • 1 tsp Salt.
- Oils & Vinegars. • 2 tbsp Oil.
- Dairy. • 1/2 cup Whole milk.
- Beer, Wine & Liquor. • 2 tbsp Red wine.
As far as its taste, it will have a meaty heartiness from the browned meats, a sweet tang from the rich tomatoes, as well as an herbal kick from the various Italian spices used. If you've ever enjoyed a pasta dish with meat and tomato-based sauce, it was likely a variation of a bolognese recipe.
Does real bolognese have tomatoes? ›
According to Bolognese tradition, the tomato puree should be added to the meat at room temperature and not cold from the fridge. Whereas San Marzano tomatoes are used in the Naples ragù sauce along with a spoonful of tomato paste to strengthen the flavor. Although most Italians will use passata also for the sauce.
Can I skip the wine in Bolognese sauce? ›
Simply omit the wine. The dish may not be quite as good, but it will still be good. Use a splash of verjuice (un-fermented grape juice) if you can get it; this will give you some of the fruity and acidic qualities, without the alcohol.
How liquid should Bolognese be? ›
The sauce is ready when it looks rich and creamy, and the texture is thick like oatmeal. No liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.
Can you add water to Bolognese sauce? ›
Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.
How do you make Bolognese less soupy? ›
Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.
