My favourite way to make Bolognese

The more traditional way, but it has so much flavour!

I’ve been thoroughly enjoying cooking bolognese the traditional way, using pork and milk. Sometimes, when I’m cooking, I don’t always feel like the acidity of canned tomatoes with tomato paste. Instead, I use tomato paste. The milk helps tenderise the pork mince and balances the acidity of the tomatoes and wine, creating a creamy texture. I always make a big batch because the leftovers are delicious and even better the next day. It’s also great in a toasted sandwich with cheese.

I enjoy cutting my onions, carrots, and celery into small, roughly equal pieces. Although it takes a bit of time, this task brings me joy and helps me stay present.

When you add the milk, it may look as though it’s separated, but don’t worry, as it cooks, it will all come together.

Swapped pots because I needed the big one for something else.