Comments on: Matador Life Food Week begins with a lovely bolognese

By: Rishabh Kaul

Rishabh Kaul — Mon, 14 Feb 2011 17:38:35 +0000

Lovely post Mary.
Just wanted to point out an editing error:

“Cappuccino is never to be drunk after dinner”

You obviously meant breakfast.

By: Archie Hill

Archie Hill — Thu, 20 May 2010 01:09:40 +0000

i love Italian Food specially those juicy pastas. They are really delicious.’`.

By: Mary R

Mary R — Fri, 07 May 2010 23:10:43 +0000

No garlic? I know! I think those Italians could learn a thing or two from us…

By: Heather

Heather — Tue, 04 May 2010 13:03:01 +0000

Thanks Mary! I’m looking forward to trying out this recipe.

By: Wabusk

Wabusk — Tue, 04 May 2010 12:39:24 +0000

Good Recipe for sure! Having learned almost the same straight from a Nonna myself garlic is a no no (pardon the pun) in the eyes of a Northern Italy purist.Just make sure to chop those veggies (carrot, celery,onion) into almost a pulp. No one likes huge chunks of veggies. No basil though? At first the milk idea confused me too.

Looking at that photo makes me sooo hungry. Im in the middle of Sulawesi Indonesia and I cant stop thinking about PASTA!!!!!!!!!Next trip…ITALY

By: The Dame

The Dame — Tue, 04 May 2010 08:02:49 +0000

But there is no garlic in this recipe!? Sacrilegious!
Oops…forgot to say great post! Looking forward to your next one.

By: The Dame

The Dame — Tue, 04 May 2010 06:39:59 +0000

But there is no garlic in this recipe!? Sacrilegious!

By: Terence Carter

Terence Carter — Tue, 04 May 2010 06:36:49 +0000

That’s a decent, simple recipe (although brodo, or stock, is in most recipes), but the meat must be browned and three minutes isn’t going to do it, it takes around twenty minutes. Without the meat browned the ragù alla Bolognese will lack flavour and art of the reason for using the milk is to take away any slight burnt or bitterness that might occur when browning the meat.
Also you haven’t said what to serve it with! Many people think it’s spaghetti, but traditionally it’s served with tagliatelle and the next day leftover ragù is often used a a filling for lasagne.
I spent three months travelling around Northern Italy Italy talking to chefs and photographing them for books and magazine articles and “does ragù alla Bolognese have milk in it?” was my ‘ice-breaker’ question:
http://blog.terencecarterphotography.com/?p=328

By: Leigh Shulman

Leigh Shulman — Tue, 04 May 2010 02:05:19 +0000

Ever since reading this, I’ve been craving this sauce. I’m going to have to make it.

I have my own recipe using honey instead of carrot to sweeten. And I tend to use only one type of meat. I’ll have to try with these variations.

And of course, with the milk.

By: Leigh Shulman

Leigh Shulman — Tue, 04 May 2010 02:02:30 +0000

I agree. There’s something about solo travel that also leaves you more open to finding these pockets of real life and connection while visiting other countries.

I hope you do it. I travel mostly with my family (husband and daughter) and the occasional solo trip is absolutely rejuvenating.