Ragu / bolognese not creamy and breaks apart. Hi folks. I have tried a few times to make ragu, but I always get the same result. My ragu is tasty but not creamy and it has a broken/crumbly texture. I can't figure out what I do wrong and it does not get creamy no matter how long I simmer it. Here is my process: 1. fry sufrito in the fat from guancialle in a big tall pot. 2. add lean beef 3%-7% fat percentage 3. when its brown I add tomato paste 4. adding the stock + milk + 1 can of chopped tomatoes (I like to have some tomato pieces inside). For 1.5kg meat I use 600ml stock and 500ml tomato can + 150ml milk. 5. simmer on low heat, without the lid for a few hours. In the end the meat is tasty with a lot of flavour, but the texture is watery and crumbly. I have tried to simmer it longer, to the point that it almost became dry with all liquid evaporating, but it still not emulsified. What am I doing wrong in your experience? I am trying to achieve a texture similar with the one in this video.…