One of the most controversial food debates of all time is whether cream belongs in carbonara. Although Italians will firmly say ‘NO’, we sometimes love adding a little splash to our carbonara for richness and creaminess.
What we weren’t expecting, though, was finding out that bolognese (the most non-problematic pasta of them all) is traditionally made with an unlikely dairy ingredient, and all of us non-Italians are shook.
Could we have another pasta controversy on our hands?
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What are classic spag bol ingredients?
This is the type of bolognese most of us are used to…
But classic bolognese is made with… MILK!
There are a few qualities of a bolognese which make it easy to distinguish. It’s acidic, it’s tomatoey, it’s rich, it’s packed with minced meat and it’s a deep red colour.
So when we recently discovered that milk (yes, MILK) is traditionally used in bolognese sauce, we suddenly had lots of questions:
Why are you supposed to add milk?
Wouldn’t it make the sauce creamy?
So, we did a deep dive, and this is what we discovered.
Why is milk added to bolognese?
It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it.
According to taste’s Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.
She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
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But won’t the milk curdle if added to bolognese?
If added correctly, no!
The first thought we had was: won’t the acidity from the tomatoes and red wine curdle the milk? If added too soon to the sauce, yes, the milk may curdle.
To make sure this doesn’t happen, it is recommended to let the acidic ingredients simmer and reduce prior to adding the milk.
We don’t know about you, but we’re for sure giving this a go. Because if Nonna says milk belongs in bolognese, it definitely belongs in bolognese!
The best bolognese with milk recipe
Our favourite bolognese made with milk is this recipe from food legend Valli Little. She adds the milk with a little nutmeg (another secret bolognese ingredient, you’re welcome), then lets the milk evaporate before adding the other classic ingredients such as tomato paste, canned tomatoes, wine and stock.
We’ve tried it and can confirm it’s rich and full of flavour.
An added bonus is that it’s baked in the oven instead of being simmered on the stovetop, so it’s a really easy dinner too.
Other secrets to the best bolognese
Valli’s other secret to the success of this spag bol sauce is using a combination of beef and pork mince. This guarantees the perfect flavour and texture – and the milk tenderises the meat beautifully.
So next time you’re making spag bol, slosh a little milk in (not too much, mind you!) and get ready for the best bolognese of your life.
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Dining and Cooking