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Old 07-07-2008, 07:51 AM   #11
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True Jeekins, but I have found that different people enjoy different amounts of sauce. Some just want a blush in their pasta, while others want a little pasta with their sauce. That's why I plate the way I do, because not everyone likes their pasta served up the same way. To me, it's not about making a traditionally perfect presentation, but rather, creating a meal that people enjoy.

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Old 07-07-2008, 09:41 AM   #12
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Goodweed,

A trick to keep your "plain pasta" from sticking and tasting bland is to add a teeny tiny bit of plain sauce to the drained pasta. Just enough to give it a bit of flavor, then you can top it with the ragu, etc.

Or instead of using tomato sauce on the plain pasta, you could mix in some EVOO and pesto, then top with your main sauce. Use your imagination.
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Old 07-07-2008, 11:03 AM   #13
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obviously there are many "Pasta Methods"

If you traveled to Italy you would find many regional variations
In America the methods varied from enclave to enclave of immigrants.

What passed for real Italian back in the 60s is now "so over"

I basically agree with IronChef and Jeekins. (Bastianich and Batali methods) However, if your methods are different so be it; then your sauce is too thin so add tomato paste.
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Old 07-21-2008, 10:02 AM   #14
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I came across this spaghetti bolognese recipe, which looks pretty descent.
Thing is, I've heard some mixed opinions about it.
I'd like to hear some input on it.
Thanks.
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Old 07-21-2008, 10:14 AM   #15
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Quote:
Originally Posted by sabixatzil1 View Post
I came across this spaghetti bolognese recipe, which looks pretty descent.
Thing is, I've heard some mixed opinions about it.
I'd like to hear some input on it.
Thanks.
For one, he didn't season anything in there!

Season the meat and veggies and again before serving. The pasta water should taste like sea water.

The tomato paste should be melted into the veggies just before you add the wine.

Strain off any excess fat from the meat.
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Old 05-21-2012, 12:44 PM   #16
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Talking

You are not draining the spaghetti properly
That's all
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Old 05-21-2012, 01:29 PM   #17
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Do see the traditional recipe which The Emilia Romagna Government had given Dianne, a former member of D.C.

Her recipe is above my Grandmom´s which is almost the same ... the factor being the time frame ...

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Old 05-21-2012, 02:57 PM   #18
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OP is from 2008. Old thread.
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Old 05-22-2012, 02:07 PM   #19
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Sorry guys, but I gotta disagree. Italians almost always add some pasta water back into the pasta after draining. The starch in the water allows the sauce to stick to the pasta. Lidia Bastianich is very big on adding pasta water back into the pasta. So was my mother.
.


Lidia adds pasta water to her sauce, which is a very common technique. The pasta itself she drains well.


Lidia Bastianich: The Key 3 | The Splendid Table with Lynne Rossetto Kasper | from American Public Media
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Old 08-05-2012, 07:40 AM   #20
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Pasta Sauce: Never Water in My Sauces

Please see two photos ... I totally agree, that one should combine the sauce in the Pot, not the dish ...
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