Why add milk to browned ground beef in bolognese sauce?

You're right to question adding milk to browned ground beef in bolognese sauce! It's not a typical ingredient and is likely an unconventional approach.

Here's why adding milk isn't common in bolognese:

* Flavor Profile: Bolognese is known for its rich, savory flavor, achieved through a long simmer with tomato paste, wine, and sometimes vegetables. Milk would dilute the intensity of these flavors and contribute a dairy note that might not be desired.

* Texture: Milk, especially when added to hot ground beef, can curdle, resulting in a grainy texture that's undesirable in a smooth bolognese.

* Fat Separation: Milk can also lead to fat separation, creating a greasy sauce that's less appealing.

Why Milk Might Be Added (Unconventionally):

* Deglazing: Some cooks might add a small amount of milk to deglaze the pan after browning the meat. This is usually done with wine or broth, but milk could be used in a pinch.

* Creaminess: Some recipes might use a splash of milk to add a touch of creaminess, but this is not typical for traditional bolognese.

Traditional Bolognese Techniques:

* Soffritto: Sautéing onions, carrots, and celery in olive oil is the first step in creating a flavorful bolognese.

* Browning the Meat: Ground beef is browned to release its fat and flavor.

* Tomato Paste and Wine: Tomato paste is added for richness, and wine adds complexity and acidity.

* Long Simmer: The sauce is simmered for hours to develop depth of flavor.

Conclusion:

While adding milk to browned ground beef in bolognese sauce is uncommon and may result in undesirable outcomes, it's possible to use a small amount for specific purposes. However, it's best to follow traditional methods for the most authentic and delicious bolognese.