We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It's a Primo. A platter like that is to serve at least 2 people, maybe 4. I can be an annoying stickler about Italian food but there is a tradition to it and a logic to it too.
A big bowl of pasta is not a meal and, in fact, it would be a terribly unwholesome meal. A small plate of pasta, like the Bolognese recipe (the correct recipe) featured today is an excellent Primo preceding a meat and vegetable course (the Secondo). Bolognese is a beef-flavored sauce. Some tomato sauce flavor. Typically, less sauce than shown in the photo.
Italians seem to reserve their 4-course meals (Antipasto, Primo, Secondo, Dessert - sliced fruit usually) for special occasions. It's just too much food and puts you to sleep.
However, when we are in a food paradise like Norcia, Mrs. BD and I do their 4-course dinner (around 1 pm is dinner there) we just order one plate per course and share so we get all the tastes. Restaurants don't mind that at all.
Main rule for pasta? Dump the wet undrained pasta into the pan with the sauce with the heat on, and swirl around. Add some pasta water if a sauce is too dry or not creamy enough.
'Main rule for pasta? Dump the wet undrained pasta into the pan with the sauce with the heat on, and swirl around. Add some pasta water if a sauce is too dry or not creamy enough.'
My Philly Italian wife hates when I do that. She also doesn't like it when I shock the pasta to get it to not be a lumpy mess while serving. She also doesn't use much seasoning when she makes gravy (sauce).
Sneer all you want at my cultural appropriation for not eating Italian food "in the proper manner", but I will fight you for a big ol' bowl of baked ziti. And yes, I do eat it out of a bowl. An old plastic margarine tub, as a matter of fact. In front of the TV watching Hee Haw re-runs. In my long-john underwear. And a paper towel for a napkin. I'm gauche that way. But baked ziti is just about my favorite dish.