Luca Pinotti wrote:

> Almost any shape of pasta can be topped with ragù (bolognese sauce).
> Ragù (pronouced ragoo, for the few...) is one of the few sauces that can be
> "topped" on the pasta (with plenty of parmesan, slurp!) and not sauted with
> it.

I'm so happy to hear you say that. I was afraid to say that because
the Italian posters harp on that Americans put their sauce on top
thing, but when it's bolognese, I like a couple of forksful before
I dig into the pasta part.

> If you will have the luck to be in Bologna once to gain 5-6 lbs per day,

(laugh) That was funny.

> But remeber thin my granmom rule: "the thicker the sauce, the bigger the
> pasta".

We've come full circle. I never did understand why the original
poster wanted bolognese on spaghetti anyway. The sauce would just
fall to the bottom. Just me.

nancy