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?
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 our 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.”
But won’t the milk curdle? 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!
