Comments on: Rigatoni Bolognese http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/ Globally-inspired, seasonal recipes Fri, 23 Jun 2017 01:18:23 +0000 hourly 1 https://wordpress.org/?v=5.3.2 By: Alex http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/#comment-35291 Thu, 10 Dec 2015 13:10:40 +0000 http://katieatthekitchendoor.com/?p=10583#comment-35291 It doesn’t say it’s classic. Your rule about adding anything doesn’t make it a thing is bogus too. Is a hamburger not a burger, because you decided to add something other than ground beef? Are pancakes not pancakes, because you decided to add blueberries?

Variety keeps life exciting. If someone wants to claim it’s classic, then it ‘should’ be the generic version, but you can’t get mad because someone put a minor spin on things. Don’t get mad at creativity or adaption, because you could really miss out on something wonderful. If you don’t want a bolognese without cream, then don’t make it.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/#comment-30851 Sun, 01 Mar 2015 14:42:29 +0000 http://katieatthekitchendoor.com/?p=10583#comment-30851 Hi Jaclyn,

Good question! I had forgotten I had posted that other recipe… I prefer the more recent one because it has a lot more tomato in it. The La Cucina bolognese is very meaty but not very saucy. I think the La Cucina one is probably closer to “classic,” but I tend to like my pasta sauces a little more saucy.

Enjoy!

Katie

]]> By: Liz http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/#comment-30796 Fri, 27 Feb 2015 15:06:26 +0000 http://katieatthekitchendoor.com/?p=10583#comment-30796 Looks so good. Thank you.

]]> By: Jaclyn http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/#comment-30792 Fri, 27 Feb 2015 06:04:13 +0000 http://katieatthekitchendoor.com/?p=10583#comment-30792 Hey Katie,

All of you recipes look beautiful; I’m having a hard time deciding which bolognese I want to make! Between this recipe where you used red wine and the La Cucina recipe where you used white wine, is there a difference in the nuances of taste? If not … Which bolognese did you like more, independent of the wine?

Thanks!

]]> By: atkokosplace http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/#comment-30743 Wed, 25 Feb 2015 05:53:21 +0000 http://katieatthekitchendoor.com/?p=10583#comment-30743 This looks fantastic! Beautiful photos too.

]]> By: irishchef http://katieatthekitchendoor.com/2015/02/23/rigatoni-bolognese/#comment-30733 Tue, 24 Feb 2015 18:38:19 +0000 http://katieatthekitchendoor.com/?p=10583#comment-30733 I was under the assumption that Classic Bolognese sauce had a little cream simmered in the sauce. Forgive me for being a bit of a prude but I feel classic dishes to remain “CLASSIC” should be made the way they were created. When you add or take away an ingredient it is no longer that dish. If you add garlic to Alfredo sauce it is NOT Alfredo. So change the name of it. I think this is how original dishes become lost in time.

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