Kent > wrote:

> Try Marcella Hazan's sauce Bolognese, from Classic Italian Cooking.

Why? It would be quite foreign with spaghetti. Ragù alla bolognese is
supposed to be served with fresh egg pasta of the tagliatelle
(particularly), lasagne, or pappardelle type. Spaghetti is dry pasta
from another region and is not really suitable with the ragù. You are
not really thinking of spag bol, are you?

> Sometimes I use a mixture of beef and veal for added richness.

This is a subject that has always been extremely contentious, with a lot
of people maintaining that only beef, particularly cartella (thin
skirt), which is called-for in the deposited Accademia della Italiana
della Cucina recipe, can be used, but even another of the Accademia's
recipes includes beef, veal and pork. Some perfectly orthodox,
extremely popular recipes even include chicken liver, but as I posted
before, I personally think that if one is willing to include that, one
could as well go all the way and serve vincisgrassi instead, a
marchegiano dish. (BTW, one of the Accademia's recipe books makes a
mince of vincisgrassi, asserting that is is named after Alfred Fürst
(Prince) zu Windischgrätz, a general who commanded the Austrian army
occupying Ancona in 1799. This is what appears to be a long-debunked
canard, as a very similar "Princisgras" dish is said to have been
included by Antonio Nebbia in his "Il Cuoco Maceratese" published in
1783, before Windischgrätz appeared on the scene.)

> Always use
> white wine.

Why always? The Accademia Italiana della Cucina recipe, deposited at
the Palazzo della Mercanzia, the Chamber of Commerce of the City of
Bologna, in 1982, allows for red wine. They are said to have been
discussing the recipe for some 38 years at the Accademia (and I think
they are not quite finished with it yet).

Victor