"Steve" > wrote in message
...
> On Sat, 21 Mar 2009 18:16:03 +0000, Corey Richardson
> > wrote:
>
>>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.
>
> Check for seasoning -be generous with the freshly ground black pepper.
> Serve with the pasta, cooked according to packet instructions, and
> some freshly grated parmigiano.

From Marcella Hazan by memory: after browning the vegetables, add beef and
brown very lightly, then add milk and cook down almost completely, and then
add tomatoes and simmer very slowly.

Ed.