[marmalady]

Is there a last word on adding a little cream to a traditional bolognese sauce? I've checked several 'traditional' sources, and some use cream, some don't. I know Italian cuisine is really regional, with lots of differences between the regions, but - correct me if I'm wrong, please! - the sauce comes from the region of Bologna!

I personally like the addition of a little cream to finish the sauce, but I'd love to hear others' opinions.

[Pete]

I thought it was finished with a little milk, not cream.

[cape chef]

Everywhere you eat this sauce you will find a different variation.
I have always finished mine with a touch of milk
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[KyleW]

Marcella Hazan, in Essentials of Classic Italian Cooking, uses milk but she uses it after the meat is browned before anything else is added. She browns the meat, adds the milke and cooks it "dry". Then she adds wine and reduces it and then the tomatoes.

[cape chef]

Kyle this is a very good point, I would imagine the lactic acids in the milk will help to tenderize the meats as they cook. So she uses it as a flavor and texture medium, where others use it at the end to soften the sauce
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[Nicko]

Wouldn't the milk also act as a sweetner to cut the acidity of the sauce as well?

You make a good point Cape, but doesn't the heat kill the Ph in the lactic acid?

[cape chef]

Nicko, I would have to look this up in regards to the ph in the acid being rendered useless do to the heat.
I wonder if Kyle has in his book an explaination by Hazan as to why she uses the milk in the first step.
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[kuan]

There's not that much lactic acid in milk. If there is, it's on its way to becoming buttermilk and there's some bacterial growth. Nicko is right about the sweetness, probably caused by lactose, not lactic acid.

Kuan

[Nicko]

Thanks Cape, I am checking into it also.

[KyleW]

According to Senora Hazan -

"Cook the meat in milk before adding the wine and tomatoes to protect it from the acidic bite of the latter."

[elakin]

ok...i don't have the last word on this, but i did live in bologna for a year.

basic ragu, as they call it in bologna, doesn't have any dairy in it, in my experience. they use it for a sauce all by itself, but they also use it for a jumping-off point.

when it's used in lasagna verde, they fold bechamel into the ragu before layering it. and at most restaurants you can get either tagliatelle alla ragu, or alla ragu con panna.

here's my (unofficial) recipe for ragu which i made quite a few times and served to some bolognese friends who gave it their seal of approval.

equal parts ground pancetta, pork, and veal. sautee with diced onion and carrot and whole garlic cloves until well cooked. add tomato paste (double concentrate from a tube) and cook a bit, then deglaze with red wine and add water and bay leaves. cook until desired texture, season.

[cape chef]

Hiya Eddie, Nice to see you around!!!

I think like said before us in this thread, every home offers a different dish to the table...but with similer traits.
It's like a bearnaise sauce...It seems that everyone has there own opinion of this sauce. Unfortunalty, most of them are terrible
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[Rachel]

Originally posted by elakin
[B]ok...i don't have the last word on this, but i did live in bologna for a year./B]

Having lived in Bologna for a year - you probably should. Did you like it?

[cape chef]

Rachel, last year Eddie did an incredible journel of his time cooking through Italy, He would update us in great detail on his travels.
All should do a search for this journel..What a treat it was for us.
Oh yeh Eddie..answer the question!! did you like it?

[Rachel]

I'll have a look now. . . and no I'm not envious at all