#maryberry #bolognese ragu ??What’s that…. white wine…..double cream herbs 🙈 that’s breaking every Italian kitchen rule @CookCarluccio 😫 pic.twitter.com/2Q6AfNboBW— Tracey J Cottrell (@deli_tracey) March 7, 2017 Many tweeted to complain this recipe was unusual at best and not what they expected from the culinary queen.One said on Twitter: “Just watched a cooking programme where Mary Berry put white wine in Bolognese. Turned it off. #shudders.” @alexpreston101 @TelegraphNews Mary Berry is channeling Elizabeth David. 1958 recipe, adds cream, white wine, chicken livers, and bacon.— Sara Browne (@sarabrowne55) March 7, 2017 I love Mary Berry, but white wine in a bolognese sauce? No. It has to be red.— Saffron Buns (@faerynuff) March 6, 2017 Mary Berry’s making a bolognese with “her own special twist”. It’s gin, isn’t it?— Dave Turner (@mrdaveturner) March 6, 2017 White wine and cream in a well-used recipe from book of Italian cooking. Very good it is, too! #MaryBerry #spagbol pic.twitter.com/K10QzUO4v4— Maths Tutor (@TheMathsClass) March 7, 2017 Want the best of The Telegraph direct to your email and WhatsApp? Sign up to our free twice-daily Front Page newsletter and new audio briefings. Many old-fashioned Italian cook books recommend adding milk or cream and white wine to a ragu sauce.Marcella Hazan, the late Italian-born chef who revolutionised how Americans cook Italian food, recommended using dairy and white wine in her recipe. She added: “Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well”.In fact, bolognese – or tagliatelle al ragu – is so important to Italy that the region’s Chamber of Commerce asked the Italian Academy of Cooking to come up with an official recipe in 1982. The result was a simple sauce, which only contained beef, pancetta, onions, carrots, celery, tomato paste, white wine and milk.This means the official Italian way to make bolognese is to add white wine and milk (or cream if you’re decadent like Mary Berry). “Dear Mary Berry, this is NOT ragu Bolognese. It’s a nice tomato sauce though,” added another.In response to the cream addition, one viewer said: “Shocked and appalled about Mary Berry adding double cream to her bolognese.”However, others pointed out that her recipe is not unusual. Mary Berry’s “unusual” take on a slow-cooked ragu sauce left some viewers of her new cookery show “shocked and appalled”.While the closest most get to adding dairy to their spag bol is softening onions in butter, and it is thought red wine brings out the flavour of the beef, Mary Berry shocked by sloshing white wine and cream into her recipe.She said during her BBC 2 show Mary Berry Everyday to add wine, “white or red, whatever you’ve got to hand – although I really prefer to add white.” Hazan, often cited as the last word on simple, delicious Italian cookery, wrote in her recipe for bolognese: “Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely”.