Hi Karen

I've been making bolognese sauce for years (Italian blood!) but last week I followed your recipe from The Low-Carb Gourmet, adding cream towards the end, which is something I hadn;t done before and was dubious about.

I'm really glad I did - it really transforms the sauce. It was delicious. Thanks for the inspiration.

Tony

In a lot of classic recipes, milk is added after the wine is reduced. Then the milk is reduced and the rest of the ingredients are added for a long, slow simmer.

It's kind of cheating to add cream at the end, but I like it.

Karen