does anyone put milk and white wine in their spag bol sauce?

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

Listen here tomorrow and all will be reveled.
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!!