What sauce do you like to have with your pasta?

devildeac · Post by **devildeac** » January 31st, 2010, 8:34 am

Lavabe wrote:
DukeUsul wrote:
Lavabe wrote: Indigestion? Cholesterol? Can't sleep?
I'm one of those humans who haven't mutated into having the gene to tolerate lactose.
I have the latter two issues. The cardiologist on the board would probably say I can't take three Zocors (I guess I lost the genetic lottery on cholesterol). I would also probably need some sleep medication, as ice cream, most desserts, and most rich food trigger my sleep issues. And I wouldn't be surprised if they contributed to my migraines as well. On the other hand, my wife loves alfredos, ice cream, and most rich foods/desserts.

I wound up siding with pesto. Then again, my wife loathes garlic.

What a marriage!

You can take 3 zocor tabs, assuming they are 20 mg each. The maximum dose is 80 mg daily.

ArkieDukie · Post by **ArkieDukie** » January 31st, 2010, 9:02 am

Does anyone else like to mix red and white sauce? I'm a big fan of having pasta with alfredo sauce as a side with chicken parmesan made with red sauce.

OZZIE4DUKE · Post by **OZZIE4DUKE** » January 31st, 2010, 9:11 am

ArkieDukie wrote:Does anyone else like to mix red and white sauce? I'm a big fan of having pasta with alfredo sauce as a side with chicken parmesan made with red sauce.

Reading the first sentence, I thought you wanted to make pink sauce. Two separate dishes sounds good!

Miles · Post by **Miles** » January 31st, 2010, 9:17 am

My favorite is bolognese. Mmmmmmmmmmmm

devildeac · Post by **devildeac** » January 31st, 2010, 9:47 am

Miles wrote:My favorite is bolognese. Mmmmmmmmmmmm

How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.

Lavabe · Post by **Lavabe** » January 31st, 2010, 9:48 am

devildeac wrote:
Miles wrote:My favorite is bolognese. Mmmmmmmmmmmm
How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.

Bolognese has less tomato and more meat.

devildeac · Post by **devildeac** » January 31st, 2010, 10:10 am

Lavabe wrote:
devildeac wrote:
Miles wrote:My favorite is bolognese. Mmmmmmmmmmmm
How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.
Bolognese has less tomato and more meat.

Any cream/half&half? Sometimes it looks kinda milky/creamy to me.

Lavabe · Post by **Lavabe** » January 31st, 2010, 10:39 am

devildeac wrote:
Lavabe wrote:
devildeac wrote:How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.
Bolognese has less tomato and more meat.
Any cream/half&half? Sometimes it looks kinda milky/creamy to me.

The original question you posed relates to the difference between marinara and Bolognese. Marinara bases start from olive oil and tomatoes (and garlic and herbs). Bolognese includes ground meat, tomatoes, carrot, celery, onion, milk/cream (sometimes), wine, and broth.

Having said that, you are not obliged to use milk/cream, and garlic/herbs are often used. Check out this recipe:
http://www.foodnetwork.com/recipes/anne ... index.html

Bolognaise also has more use of mirepoix (carrot, celery, onion).

DukeUsul · Post by **DukeUsul** » January 31st, 2010, 10:40 am

Lavabe wrote:
devildeac wrote:
Miles wrote:My favorite is bolognese. Mmmmmmmmmmmm
How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.
Bolognese has less tomato and more meat.

Bolognese also traditionally has a heavy dose of carrot, onion and celery minced up in it. Giada DiLaurentiis' bolognese is one of my favorite dishes to make.

devildeac · Post by **devildeac** » January 31st, 2010, 11:05 am

Lavabe wrote:
devildeac wrote:
Lavabe wrote: Bolognese has less tomato and more meat.
Any cream/half&half? Sometimes it looks kinda milky/creamy to me.
The original question you posed relates to the difference between marinara and Bolognese. Marinara bases start from olive oil and tomatoes (and garlic and herbs). Bolognese includes ground meat, tomatoes, carrot, celery, onion, milk/cream (sometimes), wine, and broth.

Having said that, you are not obliged to use milk/cream, and garlic/herbs are often used. Check out this recipe:
http://www.foodnetwork.com/recipes/anne ... index.html

Bolognaise also has more use of mirepoix (carrot, celery, onion).

Interesting. Mrs. DD made a cauldron of marinara recently with a healthy dose of grated/pureed carrots instead of a larger dose of sugar. It was excellent. I think she made some with and some without the ground beast.

Miles · Post by **Miles** » January 31st, 2010, 12:35 pm

devildeac wrote:
Miles wrote:My favorite is bolognese. Mmmmmmmmmmmm
How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.

Marinaras are tomato-based sauces. Their focus is on the tomato.
Bolognese is a ragu, or meat-based sauce. It's all about the meat.

American spaghetti sauce is typically a ragu. I don't think there is such a thing as Spaghetti Sauce.

Miles · Post by **Miles** » January 31st, 2010, 12:41 pm

DukeUsul wrote:
Lavabe wrote:
devildeac wrote: How is that different than plain ol' marinara and ground beef? Serious question as I am not much of a cook.
Bolognese has less tomato and more meat.
Bolognese also traditionally has a heavy dose of carrot, onion and celery minced up in it. Giada DiLaurentiis' bolognese is one of my favorite dishes to make.

You and me both! I posted about this in the holiday traditions thread; I made two 9x13 dishes of lasagna bolognese while Kelly was working.
I love making sauces, and that dish quickly became a favorite because I get to stew a giant pot of bolognese and whip up a yummy béchamel.

DukieInKansas · Post by **DukieInKansas** » February 1st, 2010, 4:41 pm

Spaghetti Carbonara! I may have to make this over the weekend - after I finish the pork tenderloin stuffed with spinach and dried apricots w/Apricot brandy sauce.

Is there an all of the above - choice depends on mood.

Miles · Post by **Miles** » February 1st, 2010, 5:14 pm

DukieInKansas wrote:Spaghetti Carbonara! I may have to make this over the weekend - after I finish the pork tenderloin stuffed with spinach and dried apricots w/Apricot brandy sauce.

Is there an all of the above - choice depends on mood.

Mmmm I love Carbonara too! When I was in Italy I had it with every dinner. It was to die for.

DukeUsul · Post by **DukeUsul** » February 1st, 2010, 5:30 pm

I love carbonara too. I wish I had the constitution to be able to eat it every day.

Rolvix · Post by **Rolvix** » February 1st, 2010, 6:53 pm

I love Alfredo Sauce.

Although I am often known to eat pasta with just butter.

CameronBornAndBred · Post by **CameronBornAndBred** » February 1st, 2010, 6:57 pm

Rolvix wrote:I love Alfredo Sauce.

Although I am often known to eat pasta with just butter.

Hell yeah..a good herb and butter sauce can be great.

cl15876 · Post by **cl15876** » February 1st, 2010, 7:06 pm

My goodness, where to begin?

cl15876 · Post by **cl15876** » February 1st, 2010, 7:07 pm

Pasta great with red sauce!

cl15876 · Post by **cl15876** » February 1st, 2010, 7:07 pm

Pasta great with white sauce!

What sauce do you like to have with your pasta?

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