I am wondering why the milk toward the end? I always through that the time and reason to add the milk was to the meat after it is browned -- simmering for a few minutes - so that it tempers the acidity of the tomatoes- when they are added.Hi Eileen, the milk softens and tenderizes the meat in the bolognese sauce. I like adding the milk at the end because I do not want it to cook/reduce too much. This way it also doesn't interact too much with the acidic red wine .
If you find the acidity excessive, you could add some fat to tone it down- milk fat will help, but you really don't want a milky sauce and milk itself contains lactic acid; I presume that oat milk contains some fat, and coconut milk often contains a lot, but it adds its own taste. Some people like to add olive oil or butter. In a deesperate casee I suppose you could try baking soda, but I don't like the idea and wouldn't do it myself.
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