Talk:Bolognese sauce

message: 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)
replies: text: I'd agree with adding more interpretations, but frankly, I think you're trolling given your description of Blumenthal as a "minor celeb" and the UK as a "non-food nation". 19:02, 22 January 2010 (UTC)
replies: text: I believe the section on Blumenthal's "version" has little relevance on this page.  They are no more Bolognese sauce than vodka and grapefruit juice is a Screwdriver.  (Tho his trick of adding star anise to deepen the meat flavor is kind of cool--I'm gonna steal that for other applications..)  Recommend deleting.
--afn33282 4:02, 6 February 2010 (UTC)
thread_title: Initial comments

message: In the United States it can be hard to find authentic ragu bolognese.  This leads to many misconceptions.  Here are my comments:
For more information, the canonical 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)
replies: text: 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)

text: 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)
replies: text: Have to agree as well, I've only ever heard spag bol. Spag bog sounds like a symptom suffered the next day if the spag bol was bad. eyeball226 (talk) 16:36, 1 May 2010 (UTC)
thread_title:  Misconceptions 

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

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

message: The original recipe contains red wine, not white. 217.162.119.127 (talk) 00:48, 14 July 2008 (UTC)
thread_title:  Accademia Italiana della Cucina 

message: kiohuhu  —Preceding unsigned comment added by 124.188.4.190 (talk) 07:25, 2 February 2009 (UTC)
thread_title:  deeling 

message: The intro says the recipe traditionally uses red wine.  The modern interpretations section says that white wine is traditionally used, not red.  Which is it? --Irrevenant [ talk ] 00:09, 11 July 2009 (UTC)
thread_title:  Which sort of wine? 

message: Which is the correct spelling, "spaghetti bolognese" or "spaghetti Bolognese"?  That is what I wanted to find out from this article, but unfortunately it is inconsistent regarding the capitalization. 78.133.122.211 (talk) 09:43, 30 October 2009 (UTC)
replies: text: As far as I can see, it's capitalised if it's referring to the traditional ragu, but lowercase if it's referring to the slop that you can buy in a jar :)  Thedarxide (talk) 10:28, 30 October 2009 (UTC)
thread_title:  Inconsistent spelling 

message: Can anyone cite any evidence of this "tradition" or is it just hearsay? I live in New Zealand and I have never heard any mention it. Even if it exists it must be relatively uncommon and probably not worth a mention in this article.  —Preceding unsigned comment added by 202.126.194.81 (talk) 23:26, 9 August 2010 (UTC)
replies: text: I live in australia and it caught my eye also, as I've never heard of anyone practicing this supposed tradition before in my life. 121.223.243.95 (talk) 07:32, 10 August 2010 (UTC)

text: Likewise. The only Tuesday tradition that I know about is Cheap Pizza Tuesday when the two main pizza chains drop their prices. --MichaelGG (talk) 14:33, 30 August 2010 (UTC)

text: I concur. This is an established practice in my family and among those I grew up with. I imagine scholastic evidence can be found without great difficulty. 203.213.105.179 (talk) 10:15, 21 September 2010 (UTC)
thread_title:  Australia / New Zealand Tuesday night spaghetti tradition 

message: In the late 70s I remember talking to an older "mama" (Italian mum) who had immigrated to Belgium in the early 50s. The lady was known as a formidable cook and an authority on Italian dishes & sauces.
She claimed it was a group of Italian immigrants living in Belgian coal mining region who invented the Bolognese sauce from ingredients they had lying around. The sauce was cheap, quick & easy to make, which is why it became quickly popular amongst the Italian immigrant population in Belgium, who later spread the cheap recipe among lots of other Italian mining immigrant families around the world. A few of the "original" cooks came from Bologna, and decided to dedicate the sauce because unlike Napolitana (Naples) & Romana (Rome) Bologna didn't have its own (signature) sauce at that time.
Problem is that the lady in question died about 15 years ago, none of this was written down and the story can only be corroborated by people who have known the lady and heard her stories (and tasted her food).  —Preceding unsigned comment added by 91.177.73.74 (talk) 18:52, 23 September 2010 (UTC)
thread_title:  Belgian origin of Bolognese 

message: The article contradicts itself numerous times about the traditional ingredients mentioned by the Academia della Cucina. At one point it says one list of ingredients, but later, a recipe said to be from the same source lists a different set. Can someone who speaks Italian check what the Academia says and edit this please? 109.246.1.175 (talk) 21:36, 13 March 2011 (UTC)
thread_title:  Contradiction 

message: Why does the name have to be in French as well as Italian on the first line, surely because it is an Italian dish only Italian is needed? Or is this a stupid question?
Hamilton365 (talk) 12:28, 8 January 2012 (UTC)
thread_title:  French? 

message: I've moved an image of (so-called) "spaghetti bolognese" out of the lead and into the Spaghetti Bolognese section at the foot of the page. The main subject of this page is clearly Bolognese sauce, ie ragù alla bolognese. That sauce itself has nothing to do with spaghetti: as the lead correctly states, It is customarily used to dress tagliatelle and may also be used to prepare "lasagne alla bolognese". I would also suggest rerouting the Spaghetti Bolognese and Spag Bol redirects to Bolognese_sauce#Spaghetti_Bolognese. —MistyMorn (talk) 16:58, 11 November 2012 (UTC)
replies: text: Good catch! --Ronz (talk) 18:21, 11 November 2012 (UTC)
replies: text: Thanks. Three redirects done (and duly noted). —MistyMorn (talk) 18:55, 11 November 2012 (UTC)
thread_title:  Lead image and the [[Spag Bol]] redirect 

message: I have proposed misconception/s outlined on the present page for inclusion: please see Talk:List of common misconceptions#Spaghetti bolognese. —MistyMorn (talk) 14:31, 15 November 2012 (UTC)
replies: text: Now available at: Talk:List of common misconceptions/Archive 17#Spaghetti bolognese. JIP | Talk 07:03, 5 June 2019 (UTC)
thread_title:  [[List of common misconceptions]]? 

message: I noticed a duplicate line that should probably be changed.  The very first paragraph has a sentence that says:
Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising.
The line is virtually repeated in the fourth paragraph in the section 'Evolution and Variations': 
Ragù alla bolognese is a complex sauce which involves a variety of cooking techniques, including sweating, sautéing and braising.68.12.225.100 (talk) 20:56, 4 January 2014 (UTC)
replies: text: Yes, thanks for pointing that out. But the repetition is there because the opening  lead section provides a brief summary of the main article. Maybe the lead could say it a bit more simply though...  81.147.165.192 (talk) 20:13, 29 January 2014 (UTC)
thread_title:  Duplicated line in top paragraph and 'Evolution and Variations' 

message: It's not true! The so-called "spaghetti bolognese" is the most typical dish of spaghetti in the Italia cousin just after the "spaghetti al pomodoro" dish! It's called "spaghetti al ragù" and they eat it instead of the spaghetti with meatballs dish.  — Preceding unsigned comment added by 88.149.244.31 (talk) 00:08, 12 January 2014 (UTC)
thread_title:  Bolognese sauce 

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thread_title:  External links modified 

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thread_title:  External links modified 

message: I wonder if the subsection titled "International Day of Italian Cuisines 2010" could be removed. I think it conveys information about a specific episode of an event that does not seem to be particularly encyclopedic but rather anecdotal. There are hundreds of such culinary events, not sure what that adds to the understanding of the sauce... Any views?--Desyman (talk) 12:31, 28 March 2021 (UTC)
thread_title:  Enciclopedic value of International Day of Italian Cuisines 2010 

message: Looks like there has been some tampering with the article? The first sentence is nonsense, 'bolog' is not italian for meat and there was no Pope Holubius VII.--138.246.3.137 (talk) 14:26, 9 September 2021 (UTC)
thread_title:  Bolognese does not translate to 'meatsauce' 

message: Why is this ragù called that? Shouldn't it be called "Bolognese ragù" (like "Neapolitan ragù")? JacktheBrown (talk) 22:45, 17 April 2024 (UTC)
thread_title:  Curiosity