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Cream In Your Bolognaise Sauce

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ethandron | 09:44 Tue 07th Mar 2017 | Food & Drink
47 Answers
...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.
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What a strange idea !

Bolognaise sauce isn't meant to be "creamy"

Ugh!
Like Gino D'Acampo said about our version of carbonara. It's not carbonara if you put cream in it. So I'd say putting cream in a bolognaise means it's not a bolognaise.
Double ugh, with knobs on, from me as well !
Using milk isn't that uncommon, I think Marcella Hazan's recipe calls for milk. I don't recall ever seeing a recipe that has cream in it though.
noooooooo
I use Anna del Conte's ragu recipe...it uses milk. Though you'd never know from the finished product.
All the Yes's we do that and always have- now I feel weird :)
Having given it a bit more thought, is adding cream that much different to a knob of butter to enrichen the finished dish?
My God,The cooking knives/mafia are certainly out.Recipes are not engraved in stone,in fact some of the greatest dishes resulted in chefs adding their own twists.I quite often add whipping cream to my Bolognese sauce,yes it's not a real Bolognese sauce,but it certainly bucks it up.Look at any recipe on the net and you will find countless variations.
Actually thinking about it we put cream in nearly everything-(cream AND butter in mashed spuds)- amazed we're not all the size of a house- but we don't do much sugar though ever even in things like apple pies.
funny thing food if we all liked the same thing ..how boring it would be..i like to experiment so next time i make bolognaise i'll try a bit of cream ..if i dont like it i wont have it again
How much cream is being added?
I thought it strange at first but then I put a square of chocolate in my chilli con carne.
Chocolate and chilli go very well together.
Pasta, it's a terrifying 4tbs!!!
4 Tablespoons Pasta.
4 TABLESPOONS!!
EEEK!

I think that's OK....storm in a teacup,I'd say.
Storm in a cream jug surely???

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