What the f uck are you having for Dinner thread..

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The Ginger Finger said:
Ragu is more meaty and hs more minced ingredients. It also has white wine and beef broth added and a little cream at the end to enrich the flavours.
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Exactly, that's why I was shocked when he said they were the same thing. I thought the milk/cream had to be added at the beginninng to protect the meat from going tough?
 
luvgonzo said:
They are similar FFS, and I read about it which is the main source of information for a lot of people.
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<laugh>

You don't get Bolognaise in Bologna!!!! Which is the North....and if you ask for it you will be served Ragu <whistle>
 
luvgonzo said:
That's because it's the same bloody thing but a few regional variations and the name.
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No it's not the same bloody thing and nothing to do with region! Bolognaise was not even created in Bologna....I think it was some stoopid American idea. It's Ragu which is more meat based, try travelling instead of being stuck in some book mate, you might learn something <whistle>
 
brb said:
No it's not the same bloody thing and nothing to do with region! Bolognaise was not even created in Bologna....I think it was some stoopid American idea. It's Ragu which is more meat based, try travelling instead of being stuck in some book mate, you might learn something <whistle>
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Ragu alla Bolognese or Bolognese is a variation of Ragu and the most popular version of Ragu. Bolognese sauce originated in Bologna, Italy and dates all the way back to the 15th century.

It uses white wine and less tomatoes. Beef, soffritto, pancetta, onions, tomato paste, meat broth, white wine, and cream or milk. Like many Italian preparations, Bolognese sauce has different variations primarily when it comes to the meat of choice. Pork, chicken, veal, rabbit, goose, and others are all candidates.
 
luvgonzo said:
Ragu alla Bolognese or Bolognese is a variation of Ragu and the most popular version of Ragu. Bolognese sauce originated in Bologna, Italy and dates all the way back to the 15th century.

It uses white wine and less tomatoes. Beef, soffritto, pancetta, onions, tomato paste, meat broth, white wine, and cream or milk. Like many Italian preparations, Bolognese sauce has different variations primarily when it comes to the meat of choice. Pork, chicken, veal, rabbit, goose, and others are all candidates.
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No mate, I bet you don't even know that in Bologna they don't eat spaghetti as the main pasta....but some other pasta, but I will let you believe your books <whistle>
 
luvgonzo said:
I did know that and what makes you think I haven't travelled?

You can read I think?

https://en.m.wikipedia.org/wiki/Bolognese_sauce
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Wiki <laugh>

I'll help you out mate, they eat Tagliatelle al Ragù....reason being is that Tagliatelle is a thicker pasta and soaks up the sauce. I have told you this before. If you look everywhere in Bologna you will see Tagliatelle on the menu, not Spaghetti bolognese, which is another one of those myths.
 
brb said:
Wiki <laugh>

I'll help you out mate, they eat Tagliatelle al Ragù....reason being is that Tagliatelle is a thicker pasta and soaks up the sauce. I have told you this before. If you look everywhere in Bologna you will see Tagliatelle on the menu, not Spaghetti bolognese, which is another one of those myths.
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I know that it's eaten with tagliatelle and haven't suggested anything different. Your changing the argument because I'm proving you wrong at every step. :biggrin:
 
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