Milk???

It protects the mince from the acidity of the tomatoes. If the toms are sweet enough you don't need it.

Chiffonade!! I do love you.

Milk tenderises the mince. Some ragu recipes have you simmer the meat in milk.

Well you really do learn something new everyday

I don't like milk at all (have a touch in my tea but can't even have it on cereal ) so it was a bit of a strange inclusion for me!!

There's an old classic white ragu recipe. I think D'Acampo or Zilli have cooked it on TV before.

It's also why Lagasna is so nice because it has the white sauce to calm the richness of the ragu/bolognese.

it's an old classic italian recipe. Some regions of Italy use it.

does anyone else use steak pieces instead of mince i prefer it like that? seems a lot prefer mince as others have said a nice dash of worcester sauce is nice i also like celery and carrots in the sauce as well.

I use a slow cooker and make a HUGE batch to last me a week, bung everything in and off you go
1kg beef mince, browned off and fat drained
250g salami roughly chopped
1 large onion finely chopped
3 cloves garlic
2 tins tomatoes
2 green chillies finely chopped
2 teaspoons mixed herbs
1/4 pint stock
large glass of red wine (maybe a splash more)
button mushrooms
2 sticks celery very finely chopped
plenty of tomato puree
salt
pepper
and my secret ingredient, which I can't tell you

Oh okay then

some of these sound lovely - i made a big batch of bolognaise last week using jamie oliver's recipe from his ministry of food book and it tasted of nothing. Won't be making it again.

Sometimes yes, you can also use larger pieces and blitz it in amagimix.

Try also using pancetta plus the beef.