Bolognese with milk?

14 years ago

I have never heard of putting milk in a bolognese sauce, but Tyler Florence says it breaks down the meat and makes it extra tender. Now this is the same guy who "boils" his mashed potatoes in milk, so maybe the Dairy Council is one of his sponsors?

Anyway, what do you think - would you put 2 cups of milk in a pot of bolognese and cook it for 2 hours?

Alexa

Tagliatelle Bolognese

Recipe courtesy Tyler Florence

.Prep Time:--Inactive Prep Time:--Cook Time:--Level:

--Serves:

4 to 6 servings. Ingredients

Â2 ounces dried porcini mushrooms, wiped of grit

Â1/4 pound pancetta or slab bacon, finely chopped

Â1 medium onion, finely chopped

Â2 celery stalks, finely chopped

Â2 carrots, finely chopped

Â5 garlic cloves, minced

Â2 tablespoons extra-virgin olive oil, plus more for drizzling

Â2 bay leaves

Â2 sprigs rosemary

Â1 1/2 pound ground pork

Â1 1/2 pound ground beef

Â2 cups milk

Â1 (28-ounce) can crushed tomatoes

Â2 cups dry red wine

ÂKosher salt and freshly ground black pepper

Â1 pound dry tagiatelle pasta

ÂFreshly grated Parmigiano-Reggiano, for serving

Â1 handful fresh basil leaves

ÂFresh ricotta cheese

Directions

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Here is a link that might be useful: Link to Tylers recipe and tv show

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Comments (3)

claire_de_luna
14 years ago
Yes, in a heartbeat. I know several Italians who add milk to their meatballs, and putting it in a sauce would be a version of that. That's not a recipe that would make me wonder; I'll bet it's very good.

Here's ATK's Bolognese sauce, which also has milk. I've made their sauce before and it's very good.

Makes 3 cups, enough to sauce 1 pound pasta.

DonÂt drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours.

3 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
3/4 pound ground beef chuck
Table salt
1 cup whole milk
1 cup dry white wine
1 (28 ounce) can whole tomatoes , packed in juice, chopped fine, with juice reserved

Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautÃ¨ until softened but not browned, about 6 minutes. Add ground meat and 1/2 teaspoon salt; following illustration below, crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 3 minutes.

Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours (if lowest burner setting is too high to allow such a low simmer, use a flame tamer or a foil ring (see related Quick Tip) to elevate pan). Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)
User
14 years ago
I often add milk to my Bolognese, as a matter of fact I only call it Bolognese when I add milk. Other than that I call it meat sauce.

Just checked Biba Caggiano's cookbook for her recipe....milk!
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beachlily z9a
14 years ago
I made Bolognese yesterday. I t was nearly cooked when the chef whose family recipe I used came to visit. He really appreciated the taste. Said it is very rich. And it did use milk. It will go in my lasagne tomorrow.

Bolognese with milk?

Comments (3)

claire_de_luna

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