Maggie's Farm

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.

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Sunday, March 8. 2020

Bolognese vs. Marinara

Readers know that I am not a pasta fan, but a little Bolognese as a primi - if it's really good - is ok. Just not too much.


Bolognese is a northern Italian meat sauce. Marinara is southern Italian tomato sauce. Spaghetti and meatballs is an American thing, marinara with meatballs.


Bolognese is not a meat sauce really - it's a meat-flavored sauce. Mrs. BD made a double recipe yesterday for friends tonite. Always better the next day.  


The only recipe we endorse is Marcella Hazan's.  The bit of nutmeg, and the milk, make it perfect.


Remember the rule: Toss the almost fully-cooked pasta in the hot saucepan with the sauce. Don't dump sauce on top of pasta. Some parmesan shavings on top is nice, and maybe a little parsley. Almost any sort of pasta works.


Posted by Bird Dog in Food and Drink at 14:47 | Comments (7) | Trackbacks (0)

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What!???

No semi-annual complaining about the time change? ;-)

I must be at the wrong blog.

LOL

I kill me.
#1 feeblemind on 2020-03-08 14:50 (Reply)
What time change? Oh wait. Damn.
#1.1 BD on 2020-03-08 15:06 (Reply)
Sometimes I buy Chef Boyardee Spaghetti and Meatballs. I've found that if you microwave them in a ceramic bowl for exactly a minute and a half, they taste as if they had come from a four star restaraunt. The key is to serve them with pickles, and garlic toast. That's the traditional way to go.
#2 Ron Liebermann on 2020-03-08 15:13 (Reply)
I rather liked my mother's Scots-Irish spaghetti w fennel sausage.
#3 Gringo on 2020-03-08 16:39 (Reply)
Yum!

Still, noodles, butter.

Little assembly required.
#4 guinspen (Link) on 2020-03-08 17:50 (Reply)
My wife often makes pasta with a simple sauce of olive oil, hand grated cheeses and herbs. I don't know what the cheeses are and all I know about the herbs is they are fresh, never dried, and include basil and oregano, so we only get it in the warmer seasons.

She won't tell me what kind of cheese or the exact herb composition. She says I love that pasta more than her and if I get the recipe I'll run away with another woman, one with bigger boobs.

Anyone know what kind of pasta she makes, maybe what the recipe is?
#5 Fred Z on 2020-03-08 18:50 (Reply)
The best way to have basghetti...as my kids called it...is to have it as leftovers. Preheat a skillet, dump a large spoonful of bacon fat and get it sizzling. Put the basghetti in and put a layer of pizza cheese over the top. Cover and let it all melt. Serve hot. Happy babies.
#6 Jewel (Link) on 2020-03-09 07:43 (Reply)

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