An original Italian Spaghetti Bolognese Recipe that includes a cup of milk or cream to be added at the end of the cooking process.
Bolognese Sauce originates from Bologna, Italy (where else?) where the earliest recoded recipe dates back to the late 1700′s where is is traditionally served with veal.
The original recipe which was presented to the Bologna Chamber of Commerce in 1982 states that as the ragu finishes, you add a cup of milk or cream to the sauce.
|Salt & Pepper|
1 . Chop up the onion, carrot and celery.
2 . Heat up some olive oil a large casserole dish
3 . Sauté the onions, carrots and celery until soft and translucent.
4 . Chop the bacon up into small pieces
5 . Add the bacon
6 . Once the bacon has some colour add the mince pork and mince beef.
7 . Brown the mince
8 . Pour in the wine and reduce out
9 . When the meat begins to dry add the tomato paste
10 . Thin out with some of the beef stock
11 . Stir well and season with salt
12 . Reduce the heat to a simmer and cook for 90 minutes adding more beef stock as you go to prevent it from drying out.
13 . According to the original bolognese recipe as the ragu finished one should add a cup of milk or cream to the sauce.
14 . Simmer until the milk has been absorbed.
15 . And serve