Question: Bolognese Sauce

May 9, 2011
Why is mik used?


Chris Paulk's picture

The sugars in the milk help to balance the flavors. The milk coats the meat and helps to make the meat more tender. It also helps to balance the acidity of the wine.

Chris Paulk's picture

"but what does one do if milk cannot be digested or tolerated in any way?"
Look for a low or no alkaline substitute. I'm not sure if rice milk or soymilk would work. You can also just leave the milk out completely.