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[url= http://news.bbc.co.uk/1/hi/world/europe/8467045.stm ]does anyone put milk and white wine in their spag bol sauce?[/url]
cream and red wine here. might try the authentic version later
the SO does the milk thing. can't say I noticed the difference.
Yes. I reduce the wine down then add milk and do same
Cream, or milk if I don't have cream, and red rather than white wine. I use a Nigel Slater recipe to make it (though I doubt I stick 100% to it as I make it so often that its in my head).
I've started adding milk after reading Heston Blumenthal's cookbook In Search of Perfection. It makes the sauce really unctuous.
I really like the added interest given by the 2 types of onions, sliced and fried til caramelised and finely chopped and softened.
domino - Premier Member
Cream, or milk if I don't have cream, and red rather than white wine. I use a Nigel Slater recipe to make it (though I doubt I stick 100% to it as I make it so often that its in my head).
Exactly the same as me, its a really nice recipe & the house smells great while your cooking it, I tend to put a bit more garlic in IIRC
[url= http://www.bbc.co.uk/radio4/womanshour/04/2010_03_tue.shtml ]Listen here tomorrow and all will be reveled.[/url]
Tomorrow they're giving away the trade secret!
Wine yes, milk....erm...no.
Make a mug of very strong black coffee and add this to the mix - Sounds wrong but tastes right... 😀
I made a ragu last night and put white wine in. Although vermouth (preferably Noilly Prat) is better. I often put milk in curries and its excellent. A little bit of chocolate in a ragu is good too, not so much that you can identify the taste though.
Always red wine. Never milk. Although I do know that its supposed to be in I just never fancied it.
As with all Italian cooking!
Good quality ingredients means you dont have to complicate things, beef mince, basil, tomatoes.. basta!!