hi there,

we ate yesterday at an 'italian' resturant ordering spaghetti
bolognese.

the plate was of macaroni spirals mixed about in bolognese sauce.

it did not resemble my preconceptional idea that spaghetti bolognese
is a dish of cooked spaghetti or other long thin pasta with bologese
sauce neatly poured on the top.

the waiter and the owners said that macaroni is the same as spagetti.
as i am not italian i felt i wasnt in a position to argue with people
who have been eating these dishes since their childhood.

Maybe some here could enlighten me, can you use macaroni spirals and
still call it spaghetti bologese? would you serve it that way in your
resturant?

thanks,

curious Sam

Sam wrote:
<snip>
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?
>
> thanks,
>
> curious Sam

If I had a restaurant (which I don't) I wouldn't serve it that way
unless a customer requested it. Maybe they ran out of spaghetti?
I wouldn't have complained though either. Actually the spirals
probably held the sauce much better. hmmm... maybe I'll try that next
time I make some.

--
Steve

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

Sam wrote:
>
> hi there,
>
> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.

> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

Well, I think rotelle would hold the sauce better than spaghetti.
(that's what you're calling macaroni spirals) Matches better with
the sauce than spaghetti would.

nancy

why was spaghetti invented if it is so inferior to rotelle's salsa
holding ability?

was it designed to taste different or have a different ratio of salsa
to pasta in one fork. or was it made cause its fun to twirl and slurp
up? any idea on the history of these pasta? thanks

Sam

Sam wrote:
>
> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?
>
> was it designed to taste different or have a different ratio of salsa
> to pasta in one fork. or was it made cause its fun to twirl and slurp
> up? any idea on the history of these pasta? thanks

All I can think is, this is much ado about nothing and I'm wondering
if you went out for pasta at all.

nancy

Sam wrote:

> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?

It's easier to make.

~john

Sam wrote:
>
> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?
>
> was it designed to taste different or have a different ratio of salsa
> to pasta in one fork. or was it made cause its fun to twirl and slurp
> up? any idea on the history of these pasta? thanks

All I can think is, this is much ado about nothing and I'm wondering
if you went out for pasta at all.

nancy

Sam wrote:
>
> why was spaghetti invented if it is so inferior to rotelle's salsa
> holding ability?
>
> was it designed to taste different or have a different ratio of salsa
> to pasta in one fork. or was it made cause its fun to twirl and slurp
> up? any idea on the history of these pasta? thanks

All I can think is, this is much ado about nothing and I'm wondering
if you went out for pasta at all.

nancy

why was spaghetti invented if it is so inferior to rotelle's salsa
holding ability?

was it designed to taste different or have a different ratio of salsa
to pasta in one fork. or was it made cause its fun to twirl and slurp
up? any idea on the history of these pasta? thanks

Sam

>(Sam) says:
>
>we ate yesterday at an 'italian' resturant ordering spaghetti
>bolognese.
>
>the plate was of macaroni spirals mixed about in bolognese sauce.
>
>it did not resemble my preconceptional idea that spaghetti bolognese
>is a dish of cooked spaghetti or other long thin pasta with bologese
>sauce neatly poured on the top.
>
>the waiter and the owners said that macaroni is the same as spagetti.
>as i am not italian i felt i wasnt in a position to argue with people
>who have been eating these dishes since their childhood.
>
>Maybe some here could enlighten me, can you use macaroni spirals and
>still call it spaghetti bologese? would you serve it that way in your
>resturant?

Hey, you're lucky they didn't open a can of Chef Boyardee.

So what's the name and location of that joint, so we'll know to stay away.

Btw, it's not the pasta part you need to worry about... who knows what/who is
in that fercocktah bolognese... never ever order anything mystery meat-ish...
stick to marinara.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> >(Sam) says:
> >
> >we ate yesterday at an 'italian' resturant ordering spaghetti
> >bolognese.
> >
> >the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> >it did not resemble my preconceptional idea that spaghetti bolognese
> >is a dish of cooked spaghetti or other long thin pasta with bologese
> >sauce neatly poured on the top.
> >
> >the waiter and the owners said that macaroni is the same as spagetti.
> >as i am not italian i felt i wasnt in a position to argue with people
> >who have been eating these dishes since their childhood.
> >
> >Maybe some here could enlighten me, can you use macaroni spirals and
> >still call it spaghetti bologese? would you serve it that way in your
> >resturant?
>
> Hey, you're lucky they didn't open a can of Chef Boyardee.
>
> So what's the name and location of that joint, so we'll know to stay away.
>
> Btw, it's not the pasta part you need to worry about... who knows what/who
is
> in that fercocktah bolognese... never ever order anything mystery
meat-ish...
> stick to marinara.


It sounds as if the OP might be posting from the UK Sheldon...if true there
is yer answer..."spag bol" in all it's ersatz glory is these days one of the
national dishes of the UK...kinda like the Chicken Tikka Masala that the UK
McDonald's serve....

--
Best
Greg

Sam wrote:

> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?

I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
got might have been better than what you thought you would get. The shape of
the pasta isn't completely inconsequential; some pastas hold sauce better
than others, and spaghetti isn't particularly good at holding sauce.

The issue of tossing the pasta with the sauce has been discussed here
before. The consensus was that saucing and tossing results in a dish with
better flavor, and the (mostly American) practice of simply pouring the
sauce on top of the pasta is an indication of laziness, and results in the
sauce not soaking into the pasta the way it should.

Bob

Bob wrote:

> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness, and results in the
> sauce not soaking into the pasta the way it should.

If there is one sauce I don't want mixed in with my pasta, it's
meat sauce. I like a few forksful plain, then I mix it in myself.
Plop my bolognese on top, please.

nancy

Nancy Young wrote:

> If there is one sauce I don't want mixed in with my pasta, it's
> meat sauce. I like a few forksful plain, then I mix it in myself.
> Plop my bolognese on top, please.


Might as well 'plop' it on a bun and make it a Manwich Meal...

~john

Levelwave© wrote:
>
> Nancy Young wrote:
>
> > If there is one sauce I don't want mixed in with my pasta, it's
> > meat sauce. I like a few forksful plain, then I mix it in myself.
> > Plop my bolognese on top, please.
>
> Might as well 'plop' it on a bun and make it a Manwich Meal...

So what? I like it on pasta, but I'd eat a sloppy joe if someone
handed me one.

nancy

Levelwave© wrote:
>
> Nancy Young wrote:
>
> > If there is one sauce I don't want mixed in with my pasta, it's
> > meat sauce. I like a few forksful plain, then I mix it in myself.
> > Plop my bolognese on top, please.
>
> Might as well 'plop' it on a bun and make it a Manwich Meal...

So what? I like it on pasta, but I'd eat a sloppy joe if someone
handed me one.

nancy

Nancy Young wrote:

> If there is one sauce I don't want mixed in with my pasta, it's
> meat sauce. I like a few forksful plain, then I mix it in myself.
> Plop my bolognese on top, please.


Might as well 'plop' it on a bun and make it a Manwich Meal...

~john

Bob wrote:
>
> Sam wrote:
>
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?
>
> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
> got might have been better than what you thought you would get. The shape of
> the pasta isn't completely inconsequential; some pastas hold sauce better
> than others, and spaghetti isn't particularly good at holding sauce.
>
> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness,

I take exception to that! My family has always done it that
way and none of them are lazy except me. But I don't do
it that way because I'm lazy - I do it that way because it
tastes better to me when done that way. Maybe it's just
because that's what I'm used to from having it that way
growing up, but I still like it better that way. I've
had it the other way and I don't care for it. Besides,
it all gets mixed up pretty well while you're eating it
so I don't see what's such a big deal about mixing it
beforehand.

> and results in the
> sauce not soaking into the pasta the way it should.

See that's what I don't like. I don't want the sauce
to soak into my pasta. I want the pasta to taste like
pasta, not sauce, and the sauce to be a separate taste.
I like the two to be separate things eaten together at
the same time to get a more complex flavor combination.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.

And texture. I agree with you, Kate. Besides, what's the big
deal, it's like some people feel all superior, oh, Americans
put the sauce on top. As if we're forcing them to eat it that
way. As far as sauce goes, I mix it in, but I like the bolognese
on top. Alert the media.

nancy

Nancy Young wrote:

> And texture. I agree with you, Kate. Besides, what's the big
> deal, it's like some people feel all superior, oh, Americans
> put the sauce on top. As if we're forcing them to eat it that
> way. As far as sauce goes, I mix it in, but I like the bolognese
> on top. Alert the media.

I never make a sauce with "ground" meat. If it's going to
have meat in it, it will be large pieces like meatballs or
braciole. That gives me the meat course in a simple meal.
Next, I always toss the freshly drained (never rinsed!!!)
macaroni or 'spaghet with some sauce to keep it from
sticking. Just coating lightly and coloring the spaghetti,
but not making it "wet" from too much sauce... unless it is
a quick fresh sauce made in a frying pan to which I'll toss
the cooked macaroni in and simmer a bit. It has never (swear
to God!) looked like "hamburger helper" that I'm aware of?
Goomba

Goomba38 wrote:
>
> Nancy Young wrote:
>
> > And texture. I agree with you, Kate. Besides, what's the big
> > deal, it's like some people feel all superior, oh, Americans
> > put the sauce on top. As if we're forcing them to eat it that
> > way. As far as sauce goes, I mix it in, but I like the bolognese
> > on top. Alert the media.
>
> I never make a sauce with "ground" meat.

Yeah, but that is spaghetti bolognese as I know it.

> If it's going to
> have meat in it, it will be large pieces like meatballs or
> braciole.

I always have it chock full of meatballs and hot Italian
sausage and, with any luck, a nice country style pork rib
melted into it.

> That gives me the meat course in a simple meal.
> Next, I always toss the freshly drained (never rinsed!!!)
> macaroni or 'spaghet with some sauce to keep it from
> sticking. Just coating lightly and coloring the spaghetti,
> but not making it "wet" from too much sauce... unless it is
> a quick fresh sauce made in a frying pan to which I'll toss
> the cooked macaroni in and simmer a bit. It has never (swear
> to God!) looked like "hamburger helper" that I'm aware of?

I don't know from hamburger helper. Just never had it.

nancy

Goomba38 wrote:
>
> Nancy Young wrote:
>
> > And texture. I agree with you, Kate. Besides, what's the big
> > deal, it's like some people feel all superior, oh, Americans
> > put the sauce on top. As if we're forcing them to eat it that
> > way. As far as sauce goes, I mix it in, but I like the bolognese
> > on top. Alert the media.
>
> I never make a sauce with "ground" meat.

Yeah, but that is spaghetti bolognese as I know it.

> If it's going to
> have meat in it, it will be large pieces like meatballs or
> braciole.

I always have it chock full of meatballs and hot Italian
sausage and, with any luck, a nice country style pork rib
melted into it.

> That gives me the meat course in a simple meal.
> Next, I always toss the freshly drained (never rinsed!!!)
> macaroni or 'spaghet with some sauce to keep it from
> sticking. Just coating lightly and coloring the spaghetti,
> but not making it "wet" from too much sauce... unless it is
> a quick fresh sauce made in a frying pan to which I'll toss
> the cooked macaroni in and simmer a bit. It has never (swear
> to God!) looked like "hamburger helper" that I'm aware of?

I don't know from hamburger helper. Just never had it.

nancy

>Nancy Young writes:
>
>Kate Connally wrote:
>
>> See that's what I don't like. I don't want the sauce
>> to soak into my pasta. I want the pasta to taste like
>> pasta, not sauce, and the sauce to be a separate taste.
>> I like the two to be separate things eaten together at
>> the same time to get a more complex flavor combination.
>
>And texture. I agree with you, Kate. Besides, what's the big
>deal, it's like some people feel all superior, oh, Americans
>put the sauce on top. As if we're forcing them to eat it that
>way. As far as sauce goes, I mix it in, but I like the bolognese
>on top. Alert the media.

Most importantly I want my sauce on top so that I know I'm not being served the
scraped leavings of other patrons. The serving of pasta premixed with sauce to
me is so peasant-like... how the landed prepared the hog slop and apportioned
some for the land laborers. Any restaurant serves me premixed pasta gets it
sent back.... how dare they charge like $20 for pasta looks 'zactly like it was
dumped from a #10 can of Chef Boyardee. All the 'talian restaurants I patronize
serve the pasta nekid, with the sauce on the side... no fercocktah pre-grated
cheese either.

I grew up in a predominently Italian neighborhood. I ate more Sunday dinners
in Italian households than my own. Pasta was ALWAYS brought to the table
_steaming_ on a tremendous platter, with some of the sauce decoratively applied
on top, but with the majority of sauce presented in an accompanying tureen, to
be passed for those so desiring more. Whoever sat at the head of the table
(usually the oldest male, unless infirm), poppa, would ceremoniously toss the
pasta on the platter, but not so much that its sauce was fully incorporated...
then the empty dishes were passed forward to be filled and then passed back,
hopefully to their rightful owner, a real juggling act, as many, especially the
woman, deigned to be on diets and would emphatically state precisely how many
"macaronis" were to be placed in their dish... those demanding the least number
of macaronis and not having more *pushed* on them wearing the largest bras...
those mamma pressed to eat more macaronis wearing the smallest bras, or none at
all. See, even from about seven years old I observed all this and learned how
important a part food plays in human existance... it's not nearly enough just
to know how to cook.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Our pal wrote:
> Kate Connally wrote:
>
> > See that's what I don't like. I don't want the sauce
> > to soak into my pasta. I want the pasta to taste like
> > pasta, not sauce, and the sauce to be a separate taste.
> > I like the two to be separate things eaten together at
> > the same time to get a more complex flavor combination.

> And texture. I agree with you, Kate.

And I'm the opposite -- I like the taste of the sauce to seep
into the pasta. Thank goodness we're not all alike. :-)

> Besides, what's the big
> deal, it's like some people feel all superior, oh, Americans
> put the sauce on top. As if we're forcing them to eat it that
> way. As far as sauce goes, I mix it in, but I like the bolognese
> on top. Alert the media.

I think it's a matter of what you're used to, not lazyness or
nationality, as the previous poster asserted...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

> JJinWA1 writes:
>
wrote:
>> Kate Connally wrote:
>>
>> > See that's what I don't like. I don't want the sauce
>> > to soak into my pasta. I want the pasta to taste like
>> > pasta, not sauce, and the sauce to be a separate taste.
>> > I like the two to be separate things eaten together at
>> > the same time to get a more complex flavor combination.
>
>> And texture. I agree with you, Kate.
>
>And I'm the opposite -- I like the taste of the sauce to seep
>into the pasta. Thank goodness we're not all alike. :-)
>
>I think it's a matter of what you're used to, not lazyness or
>nationality, as the previous poster asserted...

That's true... the paupers are used to the sauce mixed in... kinda like no
matter what wonderful viands they're offered in their new luxurious abode once
stray mutts still prefer to gain their sustanence by rifling through the
garbage... I mean like dogs prefer their pasta sauced too, and what would they
know from how to blend in the sauce themselves... so one must conclude that
those who prefer their pasta already sauced must be of questionable lineage and
untrained.

Ahahahahahahahahaha. . . .




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> JJinWA1 writes:
>
wrote:
>> Kate Connally wrote:
>>
>> > See that's what I don't like. I don't want the sauce
>> > to soak into my pasta. I want the pasta to taste like
>> > pasta, not sauce, and the sauce to be a separate taste.
>> > I like the two to be separate things eaten together at
>> > the same time to get a more complex flavor combination.
>
>> And texture. I agree with you, Kate.
>
>And I'm the opposite -- I like the taste of the sauce to seep
>into the pasta. Thank goodness we're not all alike. :-)
>
>I think it's a matter of what you're used to, not lazyness or
>nationality, as the previous poster asserted...

That's true... the paupers are used to the sauce mixed in... kinda like no
matter what wonderful viands they're offered in their new luxurious abode once
stray mutts still prefer to gain their sustanence by rifling through the
garbage... I mean like dogs prefer their pasta sauced too, and what would they
know from how to blend in the sauce themselves... so one must conclude that
those who prefer their pasta already sauced must be of questionable lineage and
untrained.

Ahahahahahahahahaha. . . .




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Our pal wrote:
> Kate Connally wrote:
>
> > See that's what I don't like. I don't want the sauce
> > to soak into my pasta. I want the pasta to taste like
> > pasta, not sauce, and the sauce to be a separate taste.
> > I like the two to be separate things eaten together at
> > the same time to get a more complex flavor combination.

> And texture. I agree with you, Kate.

And I'm the opposite -- I like the taste of the sauce to seep
into the pasta. Thank goodness we're not all alike. :-)

> Besides, what's the big
> deal, it's like some people feel all superior, oh, Americans
> put the sauce on top. As if we're forcing them to eat it that
> way. As far as sauce goes, I mix it in, but I like the bolognese
> on top. Alert the media.

I think it's a matter of what you're used to, not lazyness or
nationality, as the previous poster asserted...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Nancy Young wrote:

> And texture. I agree with you, Kate. Besides, what's the big
> deal, it's like some people feel all superior, oh, Americans
> put the sauce on top. As if we're forcing them to eat it that
> way. As far as sauce goes, I mix it in, but I like the bolognese
> on top. Alert the media.

I never make a sauce with "ground" meat. If it's going to
have meat in it, it will be large pieces like meatballs or
braciole. That gives me the meat course in a simple meal.
Next, I always toss the freshly drained (never rinsed!!!)
macaroni or 'spaghet with some sauce to keep it from
sticking. Just coating lightly and coloring the spaghetti,
but not making it "wet" from too much sauce... unless it is
a quick fresh sauce made in a frying pan to which I'll toss
the cooked macaroni in and simmer a bit. It has never (swear
to God!) looked like "hamburger helper" that I'm aware of?
Goomba

Kate Connally wrote:
>
> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.
>
> Kate


I like to toss the noodles with a little bit of sauce, so some sauce
gets absorbed, then serve with additional sauce to pour over. IMHO the
sauce sticks better that way.

Bob

previously in rfc, Kate Connally > wrote:

> Bob wrote:
>>
>> Sam wrote:
>>
snip
>> >
>> > Maybe some here could enlighten me, can you use macaroni spirals
>> > and still call it spaghetti bologese? would you serve it that way
>> > in your resturant?
>>
>> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like
>> what you got might have been better than what you thought you would
>> get. The shape of the pasta isn't completely inconsequential; some
>> pastas hold sauce better than others, and spaghetti isn't
>> particularly good at holding sauce.
>>
>> The issue of tossing the pasta with the sauce has been discussed here
>> before. The consensus was that saucing and tossing results in a dish
>> with better flavor, and the (mostly American) practice of simply
>> pouring the sauce on top of the pasta is an indication of laziness,


I serve the sauce/gravy, mostly on the side. A little poured on top into
the hot pasta on a platter with a light toss (actually, it mixes as I serve
it), but, especially with tomato sauces, I let my family add extra, along
with cheese.


>
> I take exception to that! My family has always done it that
> way and none of them are lazy except me. But I don't do
> it that way because I'm lazy - I do it that way because it
> tastes better to me when done that way. Maybe it's just
> because that's what I'm used to from having it that way
> growing up, but I still like it better that way. I've
> had it the other way and I don't care for it. Besides,
> it all gets mixed up pretty well while you're eating it
> so I don't see what's such a big deal about mixing it
> beforehand.
>
>> and results in the
>> sauce not soaking into the pasta the way it should.
>
> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.

Definitely! The sauce is a dressing, not a marinade.


-Claudia

Kate Connally wrote:
>
> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.
>
> Kate


I like to toss the noodles with a little bit of sauce, so some sauce
gets absorbed, then serve with additional sauce to pour over. IMHO the
sauce sticks better that way.

Bob

previously in rfc, Kate Connally > wrote:

> Bob wrote:
>>
>> Sam wrote:
>>
snip
>> >
>> > Maybe some here could enlighten me, can you use macaroni spirals
>> > and still call it spaghetti bologese? would you serve it that way
>> > in your resturant?
>>
>> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like
>> what you got might have been better than what you thought you would
>> get. The shape of the pasta isn't completely inconsequential; some
>> pastas hold sauce better than others, and spaghetti isn't
>> particularly good at holding sauce.
>>
>> The issue of tossing the pasta with the sauce has been discussed here
>> before. The consensus was that saucing and tossing results in a dish
>> with better flavor, and the (mostly American) practice of simply
>> pouring the sauce on top of the pasta is an indication of laziness,


I serve the sauce/gravy, mostly on the side. A little poured on top into
the hot pasta on a platter with a light toss (actually, it mixes as I serve
it), but, especially with tomato sauces, I let my family add extra, along
with cheese.


>
> I take exception to that! My family has always done it that
> way and none of them are lazy except me. But I don't do
> it that way because I'm lazy - I do it that way because it
> tastes better to me when done that way. Maybe it's just
> because that's what I'm used to from having it that way
> growing up, but I still like it better that way. I've
> had it the other way and I don't care for it. Besides,
> it all gets mixed up pretty well while you're eating it
> so I don't see what's such a big deal about mixing it
> beforehand.
>
>> and results in the
>> sauce not soaking into the pasta the way it should.
>
> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.

Definitely! The sauce is a dressing, not a marinade.


-Claudia

Kate Connally wrote:

> See that's what I don't like. I don't want the sauce
> to soak into my pasta. I want the pasta to taste like
> pasta, not sauce, and the sauce to be a separate taste.
> I like the two to be separate things eaten together at
> the same time to get a more complex flavor combination.

And texture. I agree with you, Kate. Besides, what's the big
deal, it's like some people feel all superior, oh, Americans
put the sauce on top. As if we're forcing them to eat it that
way. As far as sauce goes, I mix it in, but I like the bolognese
on top. Alert the media.

nancy

Bob wrote:

> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness, and results in the
> sauce not soaking into the pasta the way it should.

If there is one sauce I don't want mixed in with my pasta, it's
meat sauce. I like a few forksful plain, then I mix it in myself.
Plop my bolognese on top, please.

nancy

Bob wrote:
>
> Sam wrote:
>
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?
>
> I wouldn't call it SPAGHETTI Bolognese, but it actually sounds like what you
> got might have been better than what you thought you would get. The shape of
> the pasta isn't completely inconsequential; some pastas hold sauce better
> than others, and spaghetti isn't particularly good at holding sauce.
>
> The issue of tossing the pasta with the sauce has been discussed here
> before. The consensus was that saucing and tossing results in a dish with
> better flavor, and the (mostly American) practice of simply pouring the
> sauce on top of the pasta is an indication of laziness,

I take exception to that! My family has always done it that
way and none of them are lazy except me. But I don't do
it that way because I'm lazy - I do it that way because it
tastes better to me when done that way. Maybe it's just
because that's what I'm used to from having it that way
growing up, but I still like it better that way. I've
had it the other way and I don't care for it. Besides,
it all gets mixed up pretty well while you're eating it
so I don't see what's such a big deal about mixing it
beforehand.

> and results in the
> sauce not soaking into the pasta the way it should.

See that's what I don't like. I don't want the sauce
to soak into my pasta. I want the pasta to taste like
pasta, not sauce, and the sauce to be a separate taste.
I like the two to be separate things eaten together at
the same time to get a more complex flavor combination.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Sam" > wrote in message
om...
> hi there,
>
> we ate yesterday at an 'italian' resturant ordering spaghetti
> bolognese.
>
> the plate was of macaroni spirals mixed about in bolognese sauce.
>
> it did not resemble my preconceptional idea that spaghetti bolognese
> is a dish of cooked spaghetti or other long thin pasta with bologese
> sauce neatly poured on the top.
>
> the waiter and the owners said that macaroni is the same as spagetti.
> as i am not italian i felt i wasnt in a position to argue with people
> who have been eating these dishes since their childhood.
>
> Maybe some here could enlighten me, can you use macaroni spirals and
> still call it spaghetti bologese? would you serve it that way in your
> resturant?
>
> thanks,
>
> curious Sam

Well, you certainly cannot call it spaghetti bolognese because spaghetti is
a specific size and shape of pasta. IIRC the name "bolognese" refers to the
sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
traditional with certain sauces - it has to do with the consistency of the
sauce and how well the pasta will hold it.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
>
> "Sam" > wrote in message
> om...
> > hi there,
> >
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?

> Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> traditional with certain sauces - it has to do with the consistency of the
> sauce and how well the pasta will hold it.

When I was a kid, all pasta was called spaghetti. Maybe even
macaroni. For instance, what Sam described was not macaroni.
It was either rotelli or fusilli, like that. Not. macaroni.

Regardless, I don't think it's worth worrying about. I think
it was a better shape for bolognese sauce.

nancy

Our pal Nancy > wrote:
> Peter Aitken wrote:
> > "Sam" > wrote in message
> > om...

<snip>

> > > Maybe some here could enlighten me, can you use macaroni spirals and
> > > still call it spaghetti bologese? would you serve it that way in your
> > > resturant?
>
> > Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> > a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> > sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> > traditional with certain sauces - it has to do with the consistency of the
> > sauce and how well the pasta will hold it.
>
> When I was a kid, all pasta was called spaghetti. Maybe even
> macaroni. For instance, what Sam described was not macaroni.
> It was either rotelli or fusilli, like that. Not. macaroni.
>
> Regardless, I don't think it's worth worrying about. I think
> it was a better shape for bolognese sauce.

I'm just curious as to whether the OP liked the sauce -- I've never
tasted it, but have seen recipes and it sounds yummy...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal Nancy > wrote:
> Peter Aitken wrote:
> > "Sam" > wrote in message
> > om...

<snip>

> > > Maybe some here could enlighten me, can you use macaroni spirals and
> > > still call it spaghetti bologese? would you serve it that way in your
> > > resturant?
>
> > Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> > a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> > sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> > traditional with certain sauces - it has to do with the consistency of the
> > sauce and how well the pasta will hold it.
>
> When I was a kid, all pasta was called spaghetti. Maybe even
> macaroni. For instance, what Sam described was not macaroni.
> It was either rotelli or fusilli, like that. Not. macaroni.
>
> Regardless, I don't think it's worth worrying about. I think
> it was a better shape for bolognese sauce.

I'm just curious as to whether the OP liked the sauce -- I've never
tasted it, but have seen recipes and it sounds yummy...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Peter Aitken wrote:
>
> "Sam" > wrote in message
> om...
> > hi there,
> >
> > we ate yesterday at an 'italian' resturant ordering spaghetti
> > bolognese.
> >
> > the plate was of macaroni spirals mixed about in bolognese sauce.
> >
> > it did not resemble my preconceptional idea that spaghetti bolognese
> > is a dish of cooked spaghetti or other long thin pasta with bologese
> > sauce neatly poured on the top.
> >
> > the waiter and the owners said that macaroni is the same as spagetti.
> > as i am not italian i felt i wasnt in a position to argue with people
> > who have been eating these dishes since their childhood.
> >
> > Maybe some here could enlighten me, can you use macaroni spirals and
> > still call it spaghetti bologese? would you serve it that way in your
> > resturant?

> Well, you certainly cannot call it spaghetti bolognese because spaghetti is
> a specific size and shape of pasta. IIRC the name "bolognese" refers to the
> sauce, so "pasta bolognese" would be OK. Certain shapes of pasta are
> traditional with certain sauces - it has to do with the consistency of the
> sauce and how well the pasta will hold it.

When I was a kid, all pasta was called spaghetti. Maybe even
macaroni. For instance, what Sam described was not macaroni.
It was either rotelli or fusilli, like that. Not. macaroni.

Regardless, I don't think it's worth worrying about. I think
it was a better shape for bolognese sauce.

nancy