When it comes to dinner time, bolognese is a firm favourite in many households across the UK.
A hearty combination of a rich meat sauce combined with al dente pasta and a generous helping of cheese is hard to beat.
But what ingredients should and should not be used in the Italian staple has long been up for date.
However, now, the debate may be close to being settled.
A recently-updated version of the dish was released in April 2023 by the Italian Academy of Cuisine, a body founded in 1953 ‘aiming to protect the traditions of Italian cuisine’.
While Brits are familiar with popular ingredients such as beef mince, red wine, carrots, celery and onions, there is one surprise ingredient.
According to the Academy, which has been an officially-recognised cultural institution by the country since 2003, you should be using one glass of whole milk in your recipe.
Milk is included in the list of ingredients as it ‘helps cut through the acidity of the tomatoes and red wine” while it ‘also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness’, according to Amira Georgy, Food Director at Taste Australia.
When it comes to recipe rotation, bolognese is a firm favourite that appears time and again in many households across the UK (File image)
A recently-updated version of the dish was released in April 2023 by the Italian Academy of Cuisine
The Academy of Italian Cuisines notes that, while milk is optional, it is traditionally used in a bolognese recipe
In its method for the dish, the Academy notes that milk is optional but adds that it is traditionally used.
Elaborating on when to add it in the cooking process, it notes: ‘Add any milk half way through the cooking [and] allow to evaporate completely.’
‘[Then] season it with salt and pepper before serving’.
Milk is not the only ingredient that may come as a shock to Brits – with fresh pancetta and nutmeg also included.
The cultural body also included a list of ‘unacceptable variants’ of ingredients in its recipe for a bolognese, which features veal, smoked pancetta or bacon and the use of only pork mince instead of beef.
It also says that garlic, rosemary, parsley or other herbs and spices, should not be used, along with brandy instead of wine or the use of flour as a thickening agent.
Further included are a list of items that can be used to ‘enrich’ a bolognese, which consist of chicken livers, hearts and gizzards, peeled and crumbled pork sausage, blanched peas, added at the end of cooking along with dried porcini mushrooms that have been rehydrated.
The full method for the perfect bolognese according to the Italian Academy of Cuisine reads: ‘In a heavy non-stick 10-inch (24-26cm) casserole dish, melt the ground or chopped pancetta with olive oil.
‘Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food processor).
‘Add the vegetables to the oil and pancetta and cook over low heat, stirring constantly with a wooden spoon until softened but not browned.
Popular Italian chef Gino D’Acampo used milk in his bolognese recipe when featuring on This Morning’s Italian Masterclass series
‘Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always stirring, until it sizzles and browns.
‘Add the wine; cook over medium heat until it has completely evaporated. Add the tomato paste and purée.
‘Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours (or 3 depending on preference and type of meat), adding hot broth (or water) as needed.
‘Add any milk (traditionally used) half way through the cooking; allow to evaporate completely. Season with salt and pepper before serving.
‘When ready the sauce will be a rich maroon hue, thick and glossy.’
