Enough politics, it’s time for something important -- favourite pasta sauce!

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**dogma**

What are sweet and hot pork?

Also, that's a weird combination of bolognese and bourguignon.

**FITZZ**

dogma wrote:What are sweet and hot pork?

Also, that's a weird combination of bolognese and bourguignon.

I should have been more specific,what I should have said is a combination of both sweet sausage and hot sausage.

**dogma**

Ah, makes more sense.

I was envisioning some strange pigs bred for hotness and sweetness.

**FITZZ**

dogma wrote:Ah, makes more sense.

I was envisioning some strange pigs bred for hotness and sweetness.

Amusingly enough it wouldn't surprise me if some farmer in Louisiana attempted to breed such a pig.

**Monster Rain**

FITZZ wrote:
dogma wrote:What are sweet and hot pork?

Also, that's a weird combination of bolognese and bourguignon.

I should have been more specific,what I should have said is a combination of both sweet sausage and hot sausage.

I knew what you meant.

I can't quite figure out where the bourguinon comparison is coming from though?

**Wrexasaur**

Such a pig has already been bred.

Wait, that may not actually work given the context. Whatever, I'm sure someone considers her hot and sweet. feth, she is a pig, okay! It works.

Also, Pesto is good. All other pasta sauce be damned!

**dogma**

Monster Rain wrote:
I can't quite figure out where the bourguinon comparison is coming from though?

Beef and wine, which is the essence of bourguignon.

**Monster Rain**

dogma wrote:
Monster Rain wrote:
I can't quite figure out where the bourguinon comparison is coming from though?

Beef and wine, which is the essence of bourguignon.

I think you'll find that many sauces that involve veal or beef will incorporate red wine.

Beef Bourginon is a complete dish with beef that is simmered in red wine(burgundy, generally) and garnished with mushrooms and pearl onions, whereas bolognese sauce is... well... a sauce.

**FITZZ**

dogma wrote:
Monster Rain wrote:
I can't quite figure out where the bourguinon comparison is coming from though?

Beef and wine, which is the essence of bourguignon.

Hmmm,I see...Honestly,I'm not up on many different pasta sauces,which I should perhaps rectify.
Great Grandma just called her sauce " Spaghetti Sauce"...but it's pretty damn tasty.

**dogma**

Meh, sort of. Bolongnese can be eaten as a meal once applied to pasta, just as Bourginon calls for a starch of some sort. Generally potatoes.

**Monster Rain**

dogma wrote:Meh, sort of. Bolongnese can be eaten as a meal once applied to pasta, just as Bourginon calls for a starch of some sort. Generally potatoes.

Bolognese is a sauce, Beef Bourginon is a complete dish. The sauce and the pasta are eaten as a meal, but the fact that red wine and red meat doesn't make it bourginon. The cooking methods are also completely different. Bourginon is braised, bolognese sauce is simmered.

And of course bourginon calls for a starch. Practically every dish is garnished with a starch and a vegetable.

**Wrexasaur**

The primary ingredients are beef,veal and sweet and hot pork,tomatoes paste and fresh tomatoes,onion,garlic,a bit of green pepper and some red whine...all slow cooked for several hours.

That sounds like Bolognese. Perhaps there is some concept that the recipe actually calls for white wine, but that is no less that Bolognese with red wine, beef, veal, and two kinds of pork.

Or, as I like to call it, good eating.

Bolognese doesn't really seem to mean anything further than meat sauce, but I also think tomato when I hear it.

Wiki...

The traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken, rabbit, or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavours more "delicate" but cream is very rare in the everyday recipe and only a very little would be used. According to Marcella Hazan in "The Classic Italian Cookbook", the longer Ragù alla Bolognese cooks the better; a 5- or 6-hour simmer is not unusual.

Different recipes, and traditional are the key parts to this summary. Really, it could just mean "meat sauce, maybe with tomatoes".

**Monster Rain**

Wrexasaur wrote:Wiki...

The traditional recipe, registered in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken, rabbit, or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce. Milk is frequently used in the early stages of cooking to render the meat flavours more "delicate" but cream is very rare in the everyday recipe and only a very little would be used. According to Marcella Hazan in "The Classic Italian Cookbook", the longer Ragù alla Bolognese cooks the better; a 5- or 6-hour simmer is not unusual.

Different recipes, and traditional are the key parts to this summary. Really, it could just mean "meat sauce, maybe with tomatoes".

Isn't tomato paste listed as one of the basic ingredients?

**Wrexasaur**

Hence, this introduction, and my general perception of what "Bolognese" means.

Wiki

Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy

The Bolognese delegation of Accademia Italiana della Cucina

It's a meat sauce that has come to be seen as something specific by ^this group^, and many others, but probably not in the same way.

Follow the specific recipe if you want, but it is a generic type of sauce in my mind. No different than many other generic types of sauces based on a simple set of ingredients.

**dogma**

Monster Rain wrote:
Bolognese is a sauce, Beef Bourginon is a complete dish. The sauce and the pasta are eaten as a meal, but the fact that red wine and red meat doesn't make it bourginon.

Of course not, but they are the center of the flavor profile. That's what I meant by essence.

Monster Rain wrote:
The cooking methods are also completely different. Bourginon is braised, bolognese sauce is simmered.

Sure, hence the 'mix' comment.

Monster Rain wrote:
And of course bourginon calls for a starch. Practically every dish is garnished with a starch and a vegetable.

The starch isn't a garnish in bourgioningon any more than it is in bolognese. No one will serve a plate of bourgioningon sans starch and call it a meal, well, no one I know.

**Wrexasaur**

Both are good and combining the concepts is probably even better.

**Monster Rain**

I don't want to get too esoteric here, but potatoes are actually garnish for beef bourginon, but I realize that this concept is counter-intuituve.

Garnish isn't really just a sprig of parsley, contrary to popular belief.

**dogma**

Oh, I know.

Its just that, like most of my opinions, my opinions regarding cooking tend to be unusual.

**Monster Rain**

See, the only way I can really attempt to convince you otherwise is to appeal to my current status as a culinary student. Then that leads to demanding credentials from dissenters and ultimately to bullying and victim-blaming.

**dogma**

And syndicalism, don't forget that.

**Kilkrazy**

I'm hungry.

**Ahtman**

Kilkrazy wrote:I'm hungry.

Let's get some tacos.

**mattyrm**

They make lousy Taco's in the UK, there are a few Mexican places here in York but they suck massively. The food is literally nothing like the awesome stuff i used to get from those cheap Mexican food trucks you see parked by the side of the roads in California.

KK will have to settle for some traditional English fare!

**dogma**

mattyrm wrote:They make lousy everything in the UK; especially everything that whatwhat likes.

I agree!

**mattyrm**

Hey I didnt write that..

And yet, i find myself agreeing regardless...

**Albatross**

dogma wrote:
mattyrm wrote:They make lousy everything in the UK; especially everything that whatwhat likes.

I agree!

Nah, Indian food is pretty much top-notch here. Dunno if whatwhat likes it. Or care.

Also, yorkshire puddings.

**mattyrm**

I like Ben and Jerry's Ice Cream.

Thats British isnt it?

**Kilkrazy**

I had some foie gras flavour ice cream once. It was jolly nice.

**mattyrm**

Aye, im not a very adventurous eater, but Ive heard stuff like that is quite nice.

I dont think i have ever read a single bad review of Heston Blumenthals "Egg and Bacon Ice Cream" and as a result i am eager to try it.

How it can possibly be nice is beyond me, but apprently its top drawer!

**Albatross**

mattyrm wrote:Aye, im not a very adventurous eater, but Ive heard stuff like that is quite nice.

Oh, you like nice stuff? Yeah, me too. I quite like nice stuff.

In fact, I'd go so far as to say that nice food is my favourite.