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Marry Berry included white wine and double cream in her recipe for spaghetti bolognese on a ÃÛÑ¿´«Ã½ Two cookery show, so we decided to get the thoughts of Bray chef Giancarlo Caldesi. "It is unusual to use cream as this is, an English attitude, but what is really important to know... a ragu is completely different to a bolognese. "What they add (in Bologna) is 250ml of milk. "It depends how you add the wine to your ragu or bolognese. The white should be added before you add the tomatoes and everything else. "Cream brings a different dimension to the sauce itself - it makes your mouth feel all lovely.