Why is there milk in bolognese sauce?

Name: Lamb Bolognese
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 1 tbsp (14 g) salted butter; 1 tbsp extra-virgin olive oil; 3/4 cup (97 g) yellow onion, diced; 2/3 cup (90 g) celery, diced, about 2 ribs of celery; 2/3 cup (95 g) carrots, diced, about 1 large carrot; 3 cloves garlic, minced; 1 lb (454 g) ground lamb, 80% lean; 1 tbsp dried oregano; 2 tbsp dried Italian parsley; 1 tsp dried dill; 1/2 tbsp ground cumin; 1/2-1 tsp crushed red pepper, optional; 1 tsp fine sea salt; 1/2 tsp ground black pepper; 1/2 cup (125 ml) dry white wine; 1/4 cup (62 g) tomato paste; 1 cup (250 ml) canned crushed tomatoes; 1/4 cup (60 ml) whole milk; 10 oz (282 g) spaghetti or wide shaped pasta, uncooked

If you've never made bolognese before, it may seem unusual at first to add milk to a tomato and meat based sauce. However, a small amount of milk actually adds a nice depth of flavor and richness that ties everything together. It's very common in Italy to make bolognese this way, and it's also a great way to cut through the acidity from the tomatoes and wine. In short, it just makes it extra delicious!

Lamb Bolognese

Description

This Lamb Bolognese is a delicious variation of an Italian classic. It’s rich in flavor and makes a super cozy weeknight meal!

Ingredients

Scale

1 tbsp (14 g) salted butter
1 tbsp extra-virgin olive oil
3/4 cup (97 g) yellow onion, diced
2/3 cup (90 g) celery, diced, about 2 ribs of celery
2/3 cup (95 g) carrots, diced, about 1 large carrot
3 cloves garlic, minced
1 lb (454 g) ground lamb, 80% lean
1 tbsp dried oregano
2 tbsp dried Italian parsley
1 tsp dried dill
1/2 tbsp ground cumin
1/2–1 tsp crushed red pepper, optional
1 tsp fine sea salt
1/2 tsp ground black pepper
1/2 cup (125 ml) dry white wine
1/4 cup (62 g) tomato paste
1 cup (250 ml) canned crushed tomatoes
1/4 cup (60 ml) whole milk
10 oz (282 g) spaghetti or wide shaped pasta, uncooked

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Instructions

In a deep skillet over medium-high heat, brown the lamb, about 5-7 minutes. Drain the fat and set the lamb aside in a bowl.
In the same pan, heat the butter and olive oil over medium-high heat. Add the onion, celery, carrot, and garlic. Cook until softened, about 5 minutes.
Return the lamb to the skillet and reduce the heat to medium.
Add the oregano, parsley, dill, cumin, crushed red pepper (optional), salt, and pepper. Cook for 3-5 minutes, stirring occasionally.
Stir in the cooking wine and scrape up any brown bits at the bottom of the pan. Add the tomato paste and crushed tomatoes and stir to combine.
Cover and cook on low heat for 45 minutes.
As the sauce gets closer to being done, bring a pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions.
Remove the lid and stir the milk into the sauce. Cover it back up and cook for an additional 10 minutes.
Add the pasta to the sauce and toss to combine everything. Top with freshly grated parmesan and enjoy!

Notes

Place any leftovers in the fridge for up to 3 days. If freezing, freeze the sauce by itself for up to 3 months then thaw overnight in the fridge.

Nutrition info is for 1 out of 4 servings.

Nutrition

Serving Size: 1
Calories: 738
Sugar: 9.9 g
Sodium: 654.1 mg
Fat: 35.2 g
Carbohydrates: 69 g
Fiber: 6.3 g
Protein: 31.5 g

Keywords: lamb bolognese, spaghetti bolognese