"D. A.'Dutch' Martinich" > wrote in message
om...
> This thread on usage brings up a pet peeve of mine. The highly
> variable use of the adjective Bolognese on American menus.

I agree with you.

> A couple
> of decades ago it meant that the pasta of choice (usually tagliatelle)
> was served with ragu Bolognese.

Only at restaurants that might be expected to serve a Bologna style sauce.

> This is a very meaty sauce made with
> fat pork, chicken livers, and cream, as well as chopped beef , white
> wine and a battuto and very little tomato.

Well, this is open to the cook. You are right that it is a meaty and complex
sauce with dairy and more than one meat in it. Mine uses pork, beef, the
"holy trinity", milk, wine, garlic, herbs and s&p, additional sugar
depending on the carrots and tomatoes, and lots of tomatoes. This is the
basic stuff. I usually add other things as well, such as mushrooms and
Parmesan rind. Never have I desired chicken of any kind, and especially
livers, in Bolognese sauce.

> Now it can be any pizza
> parlor style meat and tomato sauce. OK, so I have to ask the
> "waitperson" but what are the chances of getting a meaningful answer?
> I'd better quit now so I won't get any more worked up over what I
> call the Californication of the food biz- grrr!

Please explain "Californication". It is not a term I have ever heard of.
From the context, I gather it isn't a compliment. I suppose you are another
clueless California basher - Sheldon will love you. ;-)

Charliam


>
> D.M.