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Wayne wrote:

> (D. A.'Dutch' Martinich) wrote in
> om:
>
>
>>This thread on usage brings up a pet peeve of mine. The highly
>>variable use of the adjective Bolognese on American menus. A couple
>>of decades ago it meant that the pasta of choice (usually tagliatelle)
>>was served with ragu Bolognese. 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. 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!
>>
>>D.M.
>
>
> You are so right! Unless you really know the restaurant, you really
> don't know what you'll get, and it's not just about Bolognese.
>
Agreed. More often than not it just means a meat sauce. Best choice is
to make it at home. It's not all that difficult although it does take
some time and care. The results however are usually much better than
what can be obtained out. (With some rare exceptions of course)

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?