[Clove]

BG,

You can add milk, half and half or cream.
As I said in the recipe, there are many variations, even in Emilia-Romagna, where the recipe originates.
The keys are not the butter fat in the milk product, but the choices of meat, amount of the liquid to solids ratio and the slow cooking.
I've had very delicious versions in Italy where they substituted chicken liver for one of the meats or added it as a fourth meat.

Play around with it and enjoy your favorite variations.