hi there,

we ate yesterday at an 'italian' resturant ordering spaghetti
bolognese.

the plate was of macaroni spirals mixed about in bolognese sauce.

it did not resemble my preconceptional idea that spaghetti bolognese
is a dish of cooked spaghetti or other long thin pasta with bologese
sauce neatly poured on the top.

the waiter and the owners said that macaroni is the same as spagetti.
as i am not italian i felt i wasnt in a position to argue with people
who have been eating these dishes since their childhood.

Maybe some here could enlighten me, can you use macaroni spirals and
still call it spaghetti bologese? would you serve it that way in your
resturant?

thanks,

curious Sam

Sam wrote:
<snip>
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?
>
> thanks,
>
> curious Sam

If I had a restaurant (which I don't) I wouldn't serve it that way
unless a customer requested it. Maybe they ran out of spaghetti?
I wouldn't have complained though either. Actually the spirals
probably held the sauce much better. hmmm... maybe I'll try that next
time I make some.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Sam wrote:
<snip>
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?
>
> thanks,
>
> curious Sam

If I had a restaurant (which I don't) I wouldn't serve it that way
unless a customer requested it. Maybe they ran out of spaghetti?
I wouldn't have complained though either. Actually the spirals
probably held the sauce much better. hmmm... maybe I'll try that next
time I make some.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Sam wrote:
>
> hi there,
>
> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.

> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

Well, I think rotelle would hold the sauce better than spaghetti.
(that's what you're calling macaroni spirals) Matches better with
the sauce than spaghetti would.

nancy

>(Sam) says:
>
>we ate yesterday at an 'italian' resturant ordering spaghetti
>bolognese.
>
>the plate was of macaroni spirals mixed about in bolognese sauce.
>
>it did not resemble my preconceptional idea that spaghetti bolognese
>is a dish of cooked spaghetti or other long thin pasta with bologese
>sauce neatly poured on the top.
>
>the waiter and the owners said that macaroni is the same as spagetti.
>as i am not italian i felt i wasnt in a position to argue with people
>who have been eating these dishes since their childhood.
>
>Maybe some here could enlighten me, can you use macaroni spirals and
>still call it spaghetti bologese? would you serve it that way in your
>resturant?

Hey, you're lucky they didn't open a can of Chef Boyardee.

So what's the name and location of that joint, so we'll know to stay away.

Btw, it's not the pasta part you need to worry about... who knows what/who is
in that fercocktah bolognese... never ever order anything mystery meat-ish...
stick to marinara.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Sam wrote:

> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
got might have been better than what you thought you would get. The shape of
the pasta isn't completely inconsequential; some pastas hold sauce better
than others, and spaghetti isn't particularly good at holding sauce.

The issue of tossing the pasta with the sauce has been discussed here
before. The consensus was that saucing and tossing results in a dish with
better flavor, and the (mostly American) practice of simply pouring the
sauce on top of the pasta is an indication of laziness, and results in the
sauce not soaking into the pasta the way it should.

Bob

Sam wrote:

> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
got might have been better than what you thought you would get. The shape of
the pasta isn't completely inconsequential; some pastas hold sauce better
than others, and spaghetti isn't particularly good at holding sauce.

The issue of tossing the pasta with the sauce has been discussed here
before. The consensus was that saucing and tossing results in a dish with
better flavor, and the (mostly American) practice of simply pouring the
sauce on top of the pasta is an indication of laziness, and results in the
sauce not soaking into the pasta the way it should.

Bob

Bob wrote:

> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness, and results in the
> sauce not soaking into the pasta the way it should.

If there is one sauce I don't want mixed in with my pasta, it's
meat sauce. I like a few forksful plain, then I mix it in myself.
Plop my bolognese on top, please.

nancy

Bob wrote:

> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness, and results in the
> sauce not soaking into the pasta the way it should.

If there is one sauce I don't want mixed in with my pasta, it's
meat sauce. I like a few forksful plain, then I mix it in myself.
Plop my bolognese on top, please.

nancy

"Sam" > wrote in message
om...
> hi there,
>
> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?
>
> thanks,
>
> curious Sam

Well, you certainly cannot call it spaghetti bolognese because spaghetti is
a specific size and shape of pasta. IIRC the name "bolognese" refers to the
sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
traditional with certain sauces - it has to do with the consistency of the
sauce and how well the pasta will hold it.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
>
> "Sam" > wrote in message
> om...
> > hi there,
> >
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?

> Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> traditional with certain sauces - it has to do with the consistency of the
> sauce and how well the pasta will hold it.

When I was a kid, all pasta was called spaghetti. Maybe even
macaroni. For instance, what Sam described was not macaroni.
It was either rotelli or fusilli, like that. Not. macaroni.

Regardless, I don't think it's worth worrying about. I think
it was a better shape for bolognese sauce.

nancy

Peter Aitken wrote:
>
> "Sam" > wrote in message
> om...
> > hi there,
> >
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?

> Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> traditional with certain sauces - it has to do with the consistency of the
> sauce and how well the pasta will hold it.

When I was a kid, all pasta was called spaghetti. Maybe even
macaroni. For instance, what Sam described was not macaroni.
It was either rotelli or fusilli, like that. Not. macaroni.

Regardless, I don't think it's worth worrying about. I think
it was a better shape for bolognese sauce.

nancy

Our pal Nancy > wrote:
> Peter Aitken wrote:
> > "Sam" > wrote in message
> > om...

<snip>

> > > Maybe some here could enlighten me, can you use macaroni spirals and
> > > still call it spaghetti bologese? would you serve it that way in your
> > > resturant?
>
> > Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> > a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> > sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> > traditional with certain sauces - it has to do with the consistency of the
> > sauce and how well the pasta will hold it.
>
> When I was a kid, all pasta was called spaghetti. Maybe even
> macaroni. For instance, what Sam described was not macaroni.
> It was either rotelli or fusilli, like that. Not. macaroni.
>
> Regardless, I don't think it's worth worrying about. I think
> it was a better shape for bolognese sauce.

I'm just curious as to whether the OP liked the sauce -- I've never
tasted it, but have seen recipes and it sounds yummy...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal Nancy > wrote:
> Peter Aitken wrote:
> > "Sam" > wrote in message
> > om...

<snip>

> > > Maybe some here could enlighten me, can you use macaroni spirals and
> > > still call it spaghetti bologese? would you serve it that way in your
> > > resturant?
>
> > Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> > a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> > sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> > traditional with certain sauces - it has to do with the consistency of the
> > sauce and how well the pasta will hold it.
>
> When I was a kid, all pasta was called spaghetti. Maybe even
> macaroni. For instance, what Sam described was not macaroni.
> It was either rotelli or fusilli, like that. Not. macaroni.
>
> Regardless, I don't think it's worth worrying about. I think
> it was a better shape for bolognese sauce.

I'm just curious as to whether the OP liked the sauce -- I've never
tasted it, but have seen recipes and it sounds yummy...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

why was spaghetti invented if it is so inferior to rotelle's salsa
holding ability?

was it designed to taste different or have a different ratio of salsa
to pasta in one fork. or was it made cause its fun to twirl and slurp
up? any idea on the history of these pasta? thanks

Sam

why was spaghetti invented if it is so inferior to rotelle's salsa
holding ability?

was it designed to taste different or have a different ratio of salsa
to pasta in one fork. or was it made cause its fun to twirl and slurp
up? any idea on the history of these pasta? thanks

Sam

Sam wrote:
>
> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?
>
> was it designed to taste different or have a different ratio of salsa
> to pasta in one fork. or was it made cause its fun to twirl and slurp
> up? any idea on the history of these pasta? thanks

All I can think is, this is much ado about nothing and I'm wondering
if you went out for pasta at all.

nancy

Sam wrote:
>
> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?
>
> was it designed to taste different or have a different ratio of salsa
> to pasta in one fork. or was it made cause its fun to twirl and slurp
> up? any idea on the history of these pasta? thanks

All I can think is, this is much ado about nothing and I'm wondering
if you went out for pasta at all.

nancy

Sam wrote:
>
> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?
>
> was it designed to taste different or have a different ratio of salsa
> to pasta in one fork. or was it made cause its fun to twirl and slurp
> up? any idea on the history of these pasta? thanks

All I can think is, this is much ado about nothing and I'm wondering
if you went out for pasta at all.

nancy

Dunno!

I can tell you that earlier this week I spent the better part of a day
making my usual (and usually wonderful) meat sauce. When it was near time
for dinner I discovered I was completely out of spaghetti. I cooked a pot
of elbow macaroni instead, stirred in some of the sauce, and topped each
plate of pasta with more sauce. Didn't miss the spaghetti a bit.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

previously in rfc, Wayne > wrote:

> Dunno!
>
> I can tell you that earlier this week I spent the better part of a day
> making my usual (and usually wonderful) meat sauce. When it was near
> time for dinner I discovered I was completely out of spaghetti. I
> cooked a pot of elbow macaroni instead, stirred in some of the sauce,
> and topped each plate of pasta with more sauce. Didn't miss the
> spaghetti a bit.
>


I was making spaghetti with clam sauce tonight, only to discover I had no
spaghetti, so it was rigatoni with clam sauce instead... Lost some
bits of clam INSIDE the rigatonis, but it was just as delicious! And the
ridges held more of the garlic and oil.

-Claudia

>I was making spaghetti with clam sauce tonight, only to discover I had no
>spaghetti, so it was rigatoni with clam sauce instead... Lost some
>bits of clam INSIDE the rigatonis, but it was just as delicious! And the
>ridges held more of the garlic and oil.
>
>-Claudia

Supposed to be Linguinni... it's a law.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>I was making spaghetti with clam sauce tonight, only to discover I had no
>spaghetti, so it was rigatoni with clam sauce instead... Lost some
>bits of clam INSIDE the rigatonis, but it was just as delicious! And the
>ridges held more of the garlic and oil.
>
>-Claudia

Supposed to be Linguinni... it's a law.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Nancy Young wrote:

> If there is one sauce I don't want mixed in with my pasta, it's
> meat sauce. I like a few forksful plain, then I mix it in myself.
> Plop my bolognese on top, please.


Might as well 'plop' it on a bun and make it a Manwich Meal...

~john

Nancy Young wrote:

> If there is one sauce I don't want mixed in with my pasta, it's
> meat sauce. I like a few forksful plain, then I mix it in myself.
> Plop my bolognese on top, please.


Might as well 'plop' it on a bun and make it a Manwich Meal...

~john

Wayne wrote:

> I can tell you that earlier this week I spent the better part of a day
> making my usual (and usually wonderful) meat sauce. When it was near time
> for dinner I discovered I was completely out of spaghetti. I cooked a pot
> of elbow macaroni instead, stirred in some of the sauce, and topped each
> plate of pasta with more sauce. Didn't miss the spaghetti a bit.


I know it's fine but I just can't get over that no matter which dish I'm
making, if 'macaroni' is used it's always going to resemble Hamburger
Helper...

~john

Sam wrote:

> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?

It's easier to make.

~john

Levelwave© > wrote in
:

> Wayne wrote:
>
>> I can tell you that earlier this week I spent the better part of a
>> day making my usual (and usually wonderful) meat sauce. When it was
>> near time for dinner I discovered I was completely out of spaghetti.
>> I cooked a pot of elbow macaroni instead, stirred in some of the
>> sauce, and topped each plate of pasta with more sauce. Didn't miss
>> the spaghetti a bit.
>
>
> I know it's fine but I just can't get over that no matter which dish
> I'm making, if 'macaroni' is used it's always going to resemble
> Hamburger Helper...
>
> ~john

Actually, the macaroni is appealing to me because of a childhood thing,
*not* because of hamburger helper. Mothers of my friends would sometimes
serve homemade "chili-mac" when I occasionally stayed there for dinner.
My mother *never* made anything at all like that, so it was a treat.

Hamburger Helper...*ugh*!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Levelwave© > wrote in
:

> Wayne wrote:
>
>> I can tell you that earlier this week I spent the better part of a
>> day making my usual (and usually wonderful) meat sauce. When it was
>> near time for dinner I discovered I was completely out of spaghetti.
>> I cooked a pot of elbow macaroni instead, stirred in some of the
>> sauce, and topped each plate of pasta with more sauce. Didn't miss
>> the spaghetti a bit.
>
>
> I know it's fine but I just can't get over that no matter which dish
> I'm making, if 'macaroni' is used it's always going to resemble
> Hamburger Helper...
>
> ~john

Actually, the macaroni is appealing to me because of a childhood thing,
*not* because of hamburger helper. Mothers of my friends would sometimes
serve homemade "chili-mac" when I occasionally stayed there for dinner.
My mother *never* made anything at all like that, so it was a treat.

Hamburger Helper...*ugh*!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:

> Hamburger Helper...*ugh*!


I used to *love* Hamburger Helper when I was kid... I haven't had it in
quite sometime but it always seemed to taste better camping - as does
everything else... percolated coffee included.

~john

Wayne wrote:

> Hamburger Helper...*ugh*!


I used to *love* Hamburger Helper when I was kid... I haven't had it in
quite sometime but it always seemed to taste better camping - as does
everything else... percolated coffee included.

~john

Bob wrote:
>
> Sam wrote:
>
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?
>
> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
> got might have been better than what you thought you would get. The shape of
> the pasta isn't completely inconsequential; some pastas hold sauce better
> than others, and spaghetti isn't particularly good at holding sauce.
>
> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness,

I take exception to that! My family has always done it that
way and none of them are lazy except me. But I don't do
it that way because I'm lazy - I do it that way because it
tastes better to me when done that way. Maybe it's just
because that's what I'm used to from having it that way
growing up, but I still like it better that way. I've
had it the other way and I don't care for it. Besides,
it all gets mixed up pretty well while you're eating it
so I don't see what's such a big deal about mixing it
beforehand.

> and results in the
> sauce not soaking into the pasta the way it should.

See that's what I don't like. I don't want the sauce
to soak into my pasta. I want the pasta to taste like
pasta, not sauce, and the sauce to be a separate taste.
I like the two to be separate things eaten together at
the same time to get a more complex flavor combination.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Bob wrote:
>
> Sam wrote:
>
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?
>
> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
> got might have been better than what you thought you would get. The shape of
> the pasta isn't completely inconsequential; some pastas hold sauce better
> than others, and spaghetti isn't particularly good at holding sauce.
>
> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness,

I take exception to that! My family has always done it that
way and none of them are lazy except me. But I don't do
it that way because I'm lazy - I do it that way because it
tastes better to me when done that way. Maybe it's just
because that's what I'm used to from having it that way
growing up, but I still like it better that way. I've
had it the other way and I don't care for it. Besides,
it all gets mixed up pretty well while you're eating it
so I don't see what's such a big deal about mixing it
beforehand.

> and results in the
> sauce not soaking into the pasta the way it should.

See that's what I don't like. I don't want the sauce
to soak into my pasta. I want the pasta to taste like
pasta, not sauce, and the sauce to be a separate taste.
I like the two to be separate things eaten together at
the same time to get a more complex flavor combination.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Levelwave© wrote:
>
> Nancy Young wrote:
>
> > If there is one sauce I don't want mixed in with my pasta, it's
> > meat sauce. I like a few forksful plain, then I mix it in myself.
> > Plop my bolognese on top, please.
>
> Might as well 'plop' it on a bun and make it a Manwich Meal...

So what? I like it on pasta, but I'd eat a sloppy joe if someone
handed me one.

nancy

Levelwave© wrote:
>
> Nancy Young wrote:
>
> > If there is one sauce I don't want mixed in with my pasta, it's
> > meat sauce. I like a few forksful plain, then I mix it in myself.
> > Plop my bolognese on top, please.
>
> Might as well 'plop' it on a bun and make it a Manwich Meal...

So what? I like it on pasta, but I'd eat a sloppy joe if someone
handed me one.

nancy

Wayne wrote:
> Dunno!
>
> I can tell you that earlier this week I spent the better part of a day
> making my usual (and usually wonderful) meat sauce. When it was near time
> for dinner I discovered I was completely out of spaghetti. I cooked a pot
> of elbow macaroni instead, stirred in some of the sauce, and topped each
> plate of pasta with more sauce. Didn't miss the spaghetti a bit.
>
That is one shape my father never allowed into the house. He
truly skeeved that shape and said it was too American. To
this day I (irrationally) feel it is inferior and slimy. Oh
well! Many other lovely shapes to enjoy so no loss!
Goomba

Kate Connally wrote:

> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.

And texture. I agree with you, Kate. Besides, what's the big
deal, it's like some people feel all superior, oh, Americans
put the sauce on top. As if we're forcing them to eat it that
way. As far as sauce goes, I mix it in, but I like the bolognese
on top. Alert the media.

nancy

Kate Connally wrote:

> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.

And texture. I agree with you, Kate. Besides, what's the big
deal, it's like some people feel all superior, oh, Americans
put the sauce on top. As if we're forcing them to eat it that
way. As far as sauce goes, I mix it in, but I like the bolognese
on top. Alert the media.

nancy

Kate Connally wrote:
>
> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.
>
> Kate


I like to toss the noodles with a little bit of sauce, so some sauce
gets absorbed, then serve with additional sauce to pour over. IMHO the
sauce sticks better that way.

Bob

Kate Connally wrote:
>
> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.
>
> Kate


I like to toss the noodles with a little bit of sauce, so some sauce
gets absorbed, then serve with additional sauce to pour over. IMHO the
sauce sticks better that way.

Bob