Comments on: Cookbook Review: La Cucina Italiana and Classic Spaghetti Bolognese

By: Dee

Dee — Mon, 14 May 2018 17:57:12 +0000

I have made Bologonese using these same ingredients however, instead of whole milk, I have used mascarpone (approximately 1 tbsp at a time) stirring to incorporate.. it is always amazing. I think the use of milk or mascarpone e reduces acidity and adds another demension to the texture.

By: jack great

jack great — Thu, 31 Jan 2013 10:21:55 +0000

Mouthwatering dish. I am gonna cook it asap!!

By: Karen Tedesco

Karen Tedesco — Tue, 29 Jan 2013 02:45:17 +0000

I have collected a good library of Italian cookbooks, but sounds like I’ll have to extend it further – that pasta is making me want to twirl my fork!

By: Spaghetti Casserole with Bison, Cranberries & Walnuts | recipe on FamilyFreshCooking.com — Family Fresh Cooking

Mon, 28 Jan 2013 14:47:07 +0000

[…] Classic Spaghetti Bolognese Katie at the Kitchen Door […]

By: Marla Meridith

Marla Meridith — Mon, 28 Jan 2013 11:52:06 +0000

Love this recipe! Will be linking back to this in my upcoming post :)

By: Amanda

Amanda — Mon, 21 Jan 2013 17:02:20 +0000

Looks delicious! Definitely on my list to make soon! Perfect for the cold weather.

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 21 Jan 2013 00:55:36 +0000

I think the milk both helps tenderize the meat and adds flavor overall. Whatever it does, it’s good!

By: Fudging Ahead

Fudging Ahead — Mon, 21 Jan 2013 00:47:20 +0000

The milk is something new for me. I wonder what it adds? Creaminess, thickness?

By: Sarah

Sarah — Sun, 20 Jan 2013 22:57:31 +0000

Well, as always your photographs look absolutely beautiful. I have to agree that it is the personal element that makes a truly great cookbook for me.