"Victor Sack" > wrote in message
.. .
> 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
>
>
Good points, Victor. When I make this recipe, we usually have it with fresh
pasta, and the sauce "clings" to the pasta as you'd like it to. It also
appears, that hard pasta bolognese sauce is kind of an outside of Italy
dish. What is your take on the fundamental difference between "spaghetti
bolognese" or "spag bol" and "bolognese sauce"?

The "always use white wine" is only our personal preference, especially for
the more subtle sauce with milk and less seasonings in it. I use red wine
now and then, though always without either veal or milk. Again, that's only
a personal preference.

Kent
-----
,always excited about cooking