Chef Lofaso's technique combines traditional Bolognese elements with unexpected ingredients like milk and tomato paste, creating a rich flavor profile without lengthy cooking times.
"The first step in Lofaso's meat sauce technique is to bloom onion and garlic with some high-quality olive oil over heat. Let the garlic and onion cook low, allowing the flavors in each to deeply flavor the oil."
"Yes, milk," said Lofaso, laughing. "... the milk gives it this idea as if it has been braising for quite some time. In some areas of Bologna, it is traditional to add a bit of milk to your sauce."
The combination of tomato paste with milk creates a versatile sauce experience, merging the traditions of a Sunday sauce with the essence of a Bolognese.
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