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Old 12-16-2005, 04:15 PM   #11
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The bolognese we have had in the UK, where we first tasted it, does not seem to have the added cream that we find in the US.

Checked my James Peterson 'Sauce', and 'The Sauce Bible' by David Paul Larousse and they both call for cream.

But I have an Australian book of sauces, and it definitely does not.

OK, OK, I own too many cookbooks.

I think it softens the acidity of the sauce a bit.

But to each his own, and it is good both ways.

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Old 12-16-2005, 04:42 PM   #12
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Hello AuntDot! Nice to see you.

I'm a bit like you, I've got too many cookbooks - and I add to them all the time. Jamie Oliver did a trip round Italy for his last TV series (which I enjoyed) and I think that will be one of my Christmas presents from my husband. I also enjoyed Rick Stein's tour down the canals of France (which will mean a book from my daughter, I suspect) ... and then they have the cheek to complain how much room my cookery books take up on the shelves!

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Old 12-18-2005, 11:38 AM   #13
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no i must admit, i dont think even the great Gordon Ramsey uses cream in bolognese, surely the cream would still destroy the flavour from the tomatoes and red wine. I sometimes find adding a little sugar, takes away the bitterness of tomatoes, but each to your own.

Chicken livers does sound gamey your right about that, and would give a different texture, which may or may not be appealing.

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