Talk:Bolognese sauce

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I've marked this for cleanup as it seems to have been written by a fourteen year old. In particular the section on Spaghetti Bolognaise.. 88.110.36.228 17:33, 7 July 2006 (UTC)

I can't seriously believe that british students know how to make real ragu`... if they're inept at cooking, they're probably not doing ragu` right either.

• Don't be biashed :P -- SoothingR 21:36, 8 October 2005 (UTC)
• I'd suspect they're thinking more of the tomato based fake bolognese instant-sauce than the real thing. Making a proper ragout requires a little more expertise. — Ashmodai ^{(talk · contribs)} 06:37, 15 November 2006 (UTC)

Contents 1 Misconceptions 2 Ground beef versus minced beef 3 picture 4 "Spag Bog"

[edit] Misconceptions

In the United States it can be hard to find authenic ragu bolognese. This leads to many misconceptions. Here are my comments:

For more information, the cannonical reference on ragu bolognese is The Splendid Table by Lynne Rossetto Kasper.

It is not made from ground meat. The meat should be finely minced. This important difference has two consequences:

• The texture is different, and
• If the home cook buys pre-ground meat at the supermarket, it is likely to be too fatty and lead to a greasy ragu.

Certainly, one can use ground meat as a shortcut, but it should be recognized as such -- it really does make a big difference in the final product!

This is a meat sauce, not a tomato sauce. I'm not just trying to be pedantic here. The amount of tomato in authenic bolognese is very small: maybe a 1/4 cup of tomato sauce or a couple of tablespoons of tomato paste.

tilthouse 18:43, 14 November 2005 (UTC)

I have also removed the garlic since this is not present in the recipe: for a recipe very close to the tradition see the it:Ragù bolognese. --Biopresto 07:18, 30 March 2006 (UTC)

hmm as a british student i have to point out thats its spag bog not spag bol.

As an equally british person I would point out that I have NEVER heard the term Spag Bog but have frequentely heard it described as Spag Bol, in day to day life and in the media. CartmanUK26 13:27, 30 November 2006 (UTC)

Hmm... yes. I agree with CartmanUK26 (the latest in a long line of CartmanUKs). I didn't notice this discussion the other day when I created the section below. Oh well. --Dreaded Walrus 07:07, 16 March 2007 (UTC)

[edit] Ground beef versus minced beef

So what is the difference between ground beef and minced beef ? 198.144.208.148 02:28, 30 April 2006 (UTC)

Think about the difference between a hamburger patty from McDonnalds (barely resembling meat as it has been so pureed) and steak that has been fed through a mincer and extruded.

[edit] picture

Are there any other available pictures? I don't know many Italians who serve the dish without mixing the pasta and sauce together before serving it. I don't really know how to find applicable pictures without violating copyright laws, but someone must.

One day or the other I'll try to do a nice picture, I eat it very often, the point is to use a nice pot for a good looking picture. --Biopresto 18:55, 16 November 2006 (UTC)

How about this one?: http://de.wikipedia.org/wiki/Bild:Fettuccine_al_rag%C3%B9_modified.JPG
-- ZZyXx 17:12, 6 March 2007 (UTC)

[edit] "Spag Bog"

The article mentioned that in the UK Spaghetti Bolognese "is known as Spag Bol or Spag Bog". I changed that to "is sometimes known as", as it is still usually known as Spaghetti Bolognese in my own experience. I also removed Spag Bog, as not only had I not heard of it, but it seems relatively uncommon when compared with "Spag Bol". --Dreaded Walrus 20:12, 14 March 2007 (UTC)