Steve wrote on Sat, 21 Mar 2009 19:13:24 +0000:

>> Milk, or no milk? And if milk, when do _you_ add it?
>>
>> Milk or cream for me, and I add right at the beginning and
>> reduce.

> Here's a good recipe from Heston Blumenthal.

> HESTON'S BOLOGNESE SAUCE
> Serves 4

> 50ml groundnut (peanut) oil
> 50g unsalted butter
> 100g onion, peeled and finely chopped
> 2 cloves of garlic, peeled and minced
> 1 star anise
> 150g carrot, finely chopped
> 4 sticks celery, peeled (with a peeler) and finely chopped
> 300g best-quality minced beef, not too lean (a mix of beef,
> veal and/or pork could also be used)
> Salt and freshly ground black pepper
> 150ml whole milk
> Nutmeg (whole, for grating)
> 150ml dry white wine
> 375g tinned tomatoes, with juice
> 500g dried tagliatelle

> Preheat the oven to its lowest setting (110C/ 225F/Gas Mark ).
> Put the oil and butter in a large casserole with a lid and add
> the onion, garlic and star anise.

> Cook over a low heat for 30 minutes. Add the chopped carrots
> and continue cooking for another 20 minutes, then add the
> celery and cook for a further couple of minutes. Tip in the
> mince and press down on it gently, so it is integrated into
> the vegetables, and cook.

> Generously season the meat mixture and add the milk. Grate
> over some nutmeg and cook gently for at least 30 minutes,
> until the milk has just about disappeared.

> Add the white wine and tomatoes, stir through, then place in
> the oven, with the lid of the casserole slightly ajar. Cook
> for at least six hours. It probably won't be necessary, but if
> the meat starts to look dry, add a drop of water.

> After cooking, some fat will have split and risen to the
> surface, but don't worry about that. When the sauce has
> finished cooking, it should be rich and moist.

The recipe is fairly close to the one I use but remember many say that
Bolognese ragu is "a meat sauce with tomato not the reverse". My recipe
uses 4 tabs tomato paste and no canned tomatoes. I'd forget the nutmeg
and anise but would use oregano. You can combine other meats in the
mixture, including bacon and pepperoni sausage.

I don't know if I'd cook for six hours, two suffices, IMO. In my
experience the ragu should be inspected every half hour or so and, if it
looks dry, add 1/4 cup of milk. It looks a bit strange when added but it
is incorporated in a few minutes and adds to the flavor.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not