I screwed up, edited, here's the last sentence --
When I do her milk with meat recipes, I don't use low fat milk, actually buy regular milk. (Makes my grocery cart shake, I tell ya.)
Well, the northern italian recipes I've seen involving things like pork roasts and milk seem to assume it is cow's milk. But since they have goats there too, I suppose that in a peasant dish of yore, milk is milk. It could be fun to play with.
I've posted Hazan's bolognese recipe a million times, will find a link. But that's just one recipe, where the cooking with milk thing is a regional technique.