Cream In Your Bolognaise Sauce

[ethandron]

...would you, a la Mary Berry?
I wouldn't personally but I'm sure there must be a name for an authentic creamy tomato sauce.

[pastafreak]

Here is anna del Conte's recipe...she uses a shocking 150ml of milk...

Ingredients
60g/2¼oz butter
2 tbsp olive oil
1 garlic clove
60g/2¼oz unsmoked pancetta, finely chopped
1 small onion, very finely chopped
1 carrot, very finely chopped
1 celery stick, very finely chopped
1 bay leaf
400g/14oz lean chuck or braising beef, coarsely minced
2 tbsp tomato purée
150ml/5fl oz red wine, such as Sangiovese or Barbera
2 pinches grated nutmeg
150ml/5fl oz beef stock
150ml/5fl oz whole milk
salt and freshly ground black pepper
tagliatelle, to serve

http://www.bbc.co.uk/food/recipes/rag_alla_bolognese_51842

[Smowball]

Well I'd have never thought of adding cream!!

[Togo]

Penne Rose or Salsa Rosa is a traditional Italian cream tomato sauce.
For me just a bechamel with Bolognese to make a lasagne will do nicely thank you.
https://www.thespruce.com/creamy-tomato-sauce-for-pasta-or-gnocchi-2018451

[Dinapal]

Appears she may be correct. White wine and cream is how some Italians make their Bolognaise Sauce.
I am very much with OldBather here when it comes to variations and not tablets of stone when using recipes.

https://uk.style.yahoo.com/mary-berrys-bolognese-recipe-has-caused-some-serious-upset-091555399.html

[Jackdaw33]

'I'm sure there must be a name for an authentic creamy tomato sauce.'

Yes,it's called Heinz Tomato soup.

[OldBather]

At the end of Mary's cooking the cream wasn't to be seen,all it does is add creamy consistency.

[HansUrbancka]

Authentic Bolognese Sauce should include Cream, Milk & Wine and should be cooked for around 3hrs. I am a great believer in such ingredients in all sauces and I always use milk to make gravy.

http://www.pinchofitaly.com/bolognese-sauce.html

Hans.

[sunny-dave]

Interesting - I'd never add it whilst cooking a bolognaise sauce, but might well dollop a swirl of soured cream on top for serving ....

[emmie]

what a horrible idea,

[chokkie]

What a ridiculous to-do. If you think the cream isn't very appropriate, then leave it out! And it's only 4 tbsp. for heaven's sake! And what's the fuss about using white wine instead of red? I mostly use white for chicken, because I don't really like the chicken to be stained red, but when it's beef, I just use whatever comes out of the "cooking wine box" first!

[Islay]

She also uses white wine, I have also used white wine if I have it open and it needs using up - makes no difference really.

[Islay]

It should be pointed out that Mary Berry has made her living as a cook, apart from 1 or 2 on here how many of you can say that?

[Smowball]

Italian chef Antonio Carlucci says that in Italy Spaghetti Bolognese doesn't exist - they have tagliatelle bolognese and that they add no herbs whatsoever. Don't know how true that is.

[ummmm]

It's a great recipe though, Smow.

[Smowball]

Oh I agree!

[Dinapal]

This was reported 7 years ago and was lauded as the only authentic Italian Bolognaise recipe. I made it to the letter and it was rubbish compared to my own variations.

http://www.telegraph.co.uk/food-and-drink/recipes/spaghetti-bolognese-italian-chefs-show-world-correct-recipe/

[dannyk13]

I my Italian in-laws heard I had put cream in a bolognaise sauce they would disown me.

[Dinapal]

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
I see Smowball is correct when she wrote,above, that tagliatelle should be used with this sauce. So did pastafreak

[dannyk13]

^If^

[Dinapal]

danny
Wotta mistaka to make! :-)