Originally Posted by
Rochester
The three different ragu bolognese sauces linked are all well worth trying too. Each very subtly different though almost identical in primary ingredients.
The interesting thing is that they all finish with milk at the end.
Yet if you go read UK / American recipe sites on the subject they are almost all united in decrying any addition of milk at all. "Not Authentic" is the cry.
Yet the Italians seem to think it is. Including the Accademia Italiana della Cucina, the Italian equivalent of the recipe Bible.
C'mon, hell, what do they know, just a bunch of ignorant Eyeties...