Recipes

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A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.

This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.

Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!

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[Classic Bolognese Sauce] This 130-Year-Old Italian Spaghetti Sauce Is So Good, You'll Eat It Straight From The Pot (www.thekitchn.com)

submitted 1 month ago by cm0002@lemmy.world to c/recipes@feddit.uk

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[–] thatKamGuy@sh.itjust.works 3 points 1 month ago (3 children)

I’ll probably stick with the BBC Good Food Bolognese recipe, but if I’m ever up for some variation - I’ll give this a try (milk in bolognese, really?)..

[–] GreatAlbatross@feddit.uk 5 points 1 month ago

If my grandmother had wheels, she would be a bicycle!

[–] FellowEnt@sh.itjust.works 2 points 1 month ago

Apparently milk is authentic, something about balancing the acidity of the tomato. I've not tried it but kinda curious now.

[–] blackn1ght@feddit.uk 2 points 1 month ago

I make that recipe a lot too. I do wonder if the parmesan that gets added at the end has a similar effect to adding milk that some people suggest.