Comments on: A Tale of Two Sauces – It’s A Traditional Ragu alla Bolognese Deathmatch.

By: How Sweet It Is: Casunziei/Casumziei (Beet Ravioli) with Brown Butter and Poppy Seeds | We Are Never Full

Wed, 01 Feb 2012 00:29:49 +0000

[...] GARGANELLI WITH AUTHENTIC RAGU ALLA BOLOGNESE (Short, Hollow Pasta w/ Ragu with Beef and Red Wine) [...]

By: Jonny & Amy

Jonny & Amy — Mon, 26 Sep 2011 20:38:52 +0000

hey, angela -

thanks for your comment – sorry if a little “f-you” offended you! it is a personal blog and sometimes, well, i get a little personal. sandra lee gets me a bit nuts and i took my creative license to show so. i’m just glad i didn’t write the whole “f” word out!

either way, thanks for stopping by. i’m glad you were able to get through most of the post before the offending line at the end.

amy @ we are never full

By: angela

angela — Mon, 26 Sep 2011 15:00:12 +0000

Wow… you sure had me fooled… i really thought you were a professional, until I got to the “F-you” part; so much for integrity!

By: Mike

Mike — Sat, 16 Jul 2011 05:25:02 +0000

Good article; I realized some time ago that I am a “purist”. I lived and studied in Bologna for 7 years; the tagliatelle ala bolognese is something sacred. The real Bolognese food is casalinga, that made in Italian homes. You learn one thing in Bologna, the pasta “is” tagliatelle, tortellini, tortelloni, and the infamous lasagna “verde”. The signora where I lived arose at 5:30 am on a Sunday morning and the lasagna verde was served at 2 pm in the afternoon. That is the epitomy of la cucina Bolognese.

By: Ragu bolognese with chicken livers recipe

Ragu bolognese with chicken livers recipe — Sun, 13 Mar 2011 00:26:49 +0000

[...] from the meat stews that were popular and highly mentioned in Renaissance cookbooks. Learn more here. In its essence, a bolognese is a meat sauce that is simmer to a delicious perfection in which [...]

By: admin

admin — Thu, 22 Apr 2010 18:55:05 +0000

Wow, Marcos. Thank you so, so much for your comment. It really keeps us going! Please stop by again.

By: Marcos

Marcos — Thu, 22 Apr 2010 01:59:26 +0000

This is the kind of article that should be written on Italian food, brilliant! You can’t write about Italian cooking without mentioning how defensive they are about their recipe, its history and what it means to them, very well done. It took me back to my homeland, born in Rome but raised in Spain an the caribbean, Chef by profession (no more restaurant work tho) and avid keeper of traditions specially if it is Italian cooking. Read it all without stopping, can’t say enough, very well done.
I still prefer the one with chicken livers, that’s how I make it.
I’m working on my website (just under construction page now) that I planned to launch by the end June or beginning of July, but don’t hesitate to contact me if you desire. People that take food the way you do should be kept close, BRAVISSIMO!

By: We Are Never Full » Blog Archive » Spuma di Mortadella: Let’s Hear it for Preserved Meat Foam!

Wed, 16 Sep 2009 15:24:11 +0000

[...] was the deep-fried lamb chops I first ate there, and my wife has written extensively about both the outstanding ragu alla Bolognese and the equally scrumptious sausage ragu we tore through as our respective primi piatti that day, [...]

By: haris

haris — Thu, 21 May 2009 18:28:37 +0000

Instead of water you should use homemade beef stock in your ragu. It is one of those things they don’t tell you. It makes a big difference. Also, use a bit of muscata for flavor.

By: Graham

Graham — Tue, 28 Apr 2009 05:22:38 +0000

I have been experimenting with the Saveur recipes since that issue came out last year. We live in Nothern Italy and so have the advantage of getting very nice ingredients (and, living 2 hours from Bologna, we can go tasting).

Although I like all of the recipes in the magazine, I keep making a variation of Anna Nonni’s recipe. It works fine to use only olive oil (instead of half-and-half with butter). Shallots work just fine if you don’t have onions. I use a very lean pancetta affumicata and put in a little bit more than the recipe calls for. Additionally I usually use ground veal instead of beef and I put in less beef/veal and more ground pork. I use double concentrate tomato paste and polpa di pomodoro (crushed tomatoes) in bottle rather than pureeing a can of tomatoes. Finally, I use good red wine. Last batch had a Vino Nobile di Montepulciano that added some good flavor.

It is fun to get into discussions about this with my Italian friends. My friends from the Veneto think it is sacrilege to add pancetta and have offered to have their nonna come over and help us make it the RIGHT way. But they are just describing the sauce they know.

Cool article.