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[](https://odette.substack.com/) # [](https://odette.substack.com/) Subscribe Sign in # The Milk-Braised Bolognese I Can't Stop Making ### The One You'll Crave Mar 19, 2026 ∙ Paid 8 Share *Dining out is expensive. But that feeling, that first sip of an [ice-cold martini](https://odette.substack.com/p/drink-this-the-cocktail-every-great), the tingle up the back of your neck, or the first bite of a full-bodied, steamy bolognese that makes you moan quietly, you can recreate at home. My job is to make it simple for you.* [](https://substackcdn.com/image/fetch/$s_!937L!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fbcd3eccd-d321-41d3-9ddc-ba0a679b3537_1080x1350.gif) Photos: [McGuire McManus](https://www.mcguiremcmanus.com/) G’day\! How’s the week been? I’m writing from Bondi Beach today. I always try to plan my trips to Australia in March or April to see family—I find New York winters just too crushing. Seasonal depression is real for this koala. Cold, wet, miserable weather. The kind that makes you want to burn your jacket in some kind of spiritual seasonal purge. So this week, I thought I’d share an insanely delicious **milk-braised bolognese** recipe with you. It’s just the thing to warm the soul. It’s so simple and tasty. I bet you’ll make it multiple times over the next few months. [Share](https://odette.substack.com/p/the-milk-braised-bolognese-i-cant?utm_source=substack&utm_medium=email&utm_content=share&action=share) Share this with a friend who could use a little indulgence at home. [](https://substackcdn.com/image/fetch/$s_!ArI8!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F20446a0f-343a-4ced-9c8b-365e9f731889_2376x3584.jpeg) This bolognese is versatile. You can easily scale it up and make it in advance for a large, candle-lit dinner party, or make a single serving for a casual weekend hang with family and friends. [](https://substackcdn.com/image/fetch/$s_!ZbJ_!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7bb5d409-dc1e-4e30-9447-806c56b47458_2376x3584.jpeg) Serve it with a simple **radicchio salad** on the side. ### A little backstory: At a [brand dinner I hosted last year](https://odette.substack.com/p/delicata-fritti-with-herb-labneh), we served this milk-braised bolognese with mezze rigatoni. The perfect pasta shape for this sauce. When I was working on the menu with [Michelin-trained chef Feisal Lagos](https://www.feisal.co/), I really wanted food that made people feel relaxed and welcome. Feisal has worked in many kitchens, but his time at [Roberta’s in Brooklyn](https://www.robertaspizza.com/bushwick) taught him a thing or two about tasty pasta you can’t wait to come back for. I tried to recreate his recipe at home. Is it as good as his? After a few rodeos, I think I’ve got it pretty close. [](https://substackcdn.com/image/fetch/$s_!vmKl!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F2a643c5e-e774-46a8-8237-079b1827706c_1100x260.webp) [](https://substackcdn.com/image/fetch/$s_!CP1n!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7c2b2f3d-f8a6-41f1-8945-6fe6b565deec_3584x2376.heic) [](https://substackcdn.com/image/fetch/$s_!MtIV!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F3196cd11-0edd-48dd-88c3-fe50f48c9ffa_2376x3584.heic) ### Milk-Braised Bolognese Tips: - Feisal used **80:20 ground beef** with a good amount of fat. (You’ll have to read the recipe to see how much ground pork he uses.) - What really struck me was his care with the **soffritto**. His knife work was immaculate. You don’t need a mandoline or perfect dice—but paying attention to size and uniformity takes this sauce to the next level. - Cook the vegetables slowly until **deeply caramelized**. This creates the rich, flavorful foundation that carries the whole sauce. - **No chicken stock?** Just use water + Chicken or Vegetable Better Than Bouillon. I actually prefer the umami of the latter. - Cook pasta in a big pot of **boiling salted water** while the bolognese simmers. Always add a splash of oil to cooked pasta to prevent sticking. Reserve some pasta water if you want to toss and emulsify the sauce with the pasta. *** While the weather continues to keep us inside, why not **invite some friends over for dinner?** Put a large chunk of **Parmigiano-Reggiano** and a microplane on the table. (I usually apply the cheese twice during one serving.) Bottle of Barbaresco, Montepulciano, or Barolo and you’re good to go. Enjoy Possums\! [](https://substackcdn.com/image/fetch/$s_!XMCB!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdff41cb7-9c78-4662-8534-4e38676c8cbd_1456x369.webp)  ## Continue reading this post for free, courtesy of Odette Williams. [Claim my free post]() [Or purchase a paid subscription.](https://odette.substack.com/subscribe?simple=true&next=https%3A%2F%2Fodette.substack.com%2Fp%2Fthe-milk-braised-bolognese-i-cant&utm_source=paywall&utm_medium=web&utm_content=183942002&just_signed_up=falsesimple=true&utm_source=paywall&utm_medium=email&utm_content=183942002&next=https://odette.substack.com/p/the-milk-braised-bolognese-i-cant) © 2026 Odette Williams · [Privacy](https://substack.com/privacy) ∙ [Terms](https://substack.com/tos) ∙ [Collection notice](https://substack.com/ccpa#personal-data-collected) [Start your Substack](https://substack.com/signup?utm_source=substack&utm_medium=web&utm_content=footer) [Get the app](https://substack.com/app/app-store-redirect?utm_campaign=app-marketing&utm_content=web-footer-button) [Substack](https://substack.com/) is the home for great culture This site requires JavaScript to run correctly. Please [turn on JavaScript](https://enable-javascript.com/) or unblock scripts

*Dining out is expensive. But that feeling, that first sip of an [ice-cold martini](https://odette.substack.com/p/drink-this-the-cocktail-every-great), the tingle up the back of your neck, or the first bite of a full-bodied, steamy bolognese that makes you moan quietly, you can recreate at home. My job is to make it simple for you.* G’day\! How’s the week been? I’m writing from Bondi Beach today. I always try to plan my trips to Australia in March or April to see family—I find New York winters just too crushing. Seasonal depression is real for this koala. Cold, wet, miserable weather. The kind that makes you want to burn your jacket in some kind of spiritual seasonal purge. So this week, I thought I’d share an insanely delicious **milk-braised bolognese** recipe with you. It’s just the thing to warm the soul. It’s so simple and tasty. I bet you’ll make it multiple times over the next few months. [Share](https://odette.substack.com/p/the-milk-braised-bolognese-i-cant?utm_source=substack&utm_medium=email&utm_content=share&action=share) Share this with a friend who could use a little indulgence at home. [](https://substackcdn.com/image/fetch/$s_!ArI8!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F20446a0f-343a-4ced-9c8b-365e9f731889_2376x3584.jpeg) This bolognese is versatile. You can easily scale it up and make it in advance for a large, candle-lit dinner party, or make a single serving for a casual weekend hang with family and friends. [](https://substackcdn.com/image/fetch/$s_!ZbJ_!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7bb5d409-dc1e-4e30-9447-806c56b47458_2376x3584.jpeg) Serve it with a simple **radicchio salad** on the side. At a [brand dinner I hosted last year](https://odette.substack.com/p/delicata-fritti-with-herb-labneh), we served this milk-braised bolognese with mezze rigatoni. The perfect pasta shape for this sauce. When I was working on the menu with [Michelin-trained chef Feisal Lagos](https://www.feisal.co/), I really wanted food that made people feel relaxed and welcome. Feisal has worked in many kitchens, but his time at [Roberta’s in Brooklyn](https://www.robertaspizza.com/bushwick) taught him a thing or two about tasty pasta you can’t wait to come back for. I tried to recreate his recipe at home. Is it as good as his? After a few rodeos, I think I’ve got it pretty close. [](https://substackcdn.com/image/fetch/$s_!vmKl!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F2a643c5e-e774-46a8-8237-079b1827706c_1100x260.webp) [](https://substackcdn.com/image/fetch/$s_!CP1n!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7c2b2f3d-f8a6-41f1-8945-6fe6b565deec_3584x2376.heic) [](https://substackcdn.com/image/fetch/$s_!MtIV!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F3196cd11-0edd-48dd-88c3-fe50f48c9ffa_2376x3584.heic) - Feisal used **80:20 ground beef** with a good amount of fat. (You’ll have to read the recipe to see how much ground pork he uses.) - What really struck me was his care with the **soffritto**. His knife work was immaculate. You don’t need a mandoline or perfect dice—but paying attention to size and uniformity takes this sauce to the next level. - Cook the vegetables slowly until **deeply caramelized**. This creates the rich, flavorful foundation that carries the whole sauce. - **No chicken stock?** Just use water + Chicken or Vegetable Better Than Bouillon. I actually prefer the umami of the latter. - Cook pasta in a big pot of **boiling salted water** while the bolognese simmers. Always add a splash of oil to cooked pasta to prevent sticking. Reserve some pasta water if you want to toss and emulsify the sauce with the pasta. While the weather continues to keep us inside, why not **invite some friends over for dinner?** Put a large chunk of **Parmigiano-Reggiano** and a microplane on the table. (I usually apply the cheese twice during one serving.) Bottle of Barbaresco, Montepulciano, or Barolo and you’re good to go. Enjoy Possums\! [](https://substackcdn.com/image/fetch/$s_!XMCB!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fdff41cb7-9c78-4662-8534-4e38676c8cbd_1456x369.webp)