Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

No two Italian cooks use an identical recipe or can agree on precise ingredients for a Bolognese sauce. Bologna is the home of a number of meat dishes, like arrosto di maiale al latte (poached pork loin), which use milk rather than stock as the cooking liquid, and several knowledgeable writers, including Marcella Hazan, promote the use of milk in a ragu Bolognese. Some cooks would say a ragu must have chicken livers, others find they make the result too rich with a bitt