The great debate

[Anonymous No.14988461]

[Anonymous No.14988484]

Might want to clarify what we're debating here.

[Anonymous No.14988504]

>>14988484
I think it's who invented meat sauce with pasta

[Anonymous No.14988517]

>>14988504
I think that was the chiners.

[Anonymous No.14988552]

I fucking hate carrots in pasta sauce and whoever decided it was a good idea should be in hell right now

[Anonymous No.14988573]

>>14988461
I'd say any of those dishes could be good if done by someone competent, but just based on the recipes posted,
American > Greek > Spanish
>>14988552
I'd take carrots over straight sugar any day; it's all about balancing the flavors.

[Anonymous No.14988578]

>>14988573
>American
High IQ post

[Anonymous No.14988587]

>>14988461
Never heard of veal in bolognese.

Also, red wine?

Not authentic.

[Anonymous No.14988603]

>>14988578
>high iq
Maybe, but that's just common sense if you live in the US and cook. That's how we make "Continental" food in general, because it's what tastes good. I kind of assumed some Italy fag would show up to say, "NOT AUTHENTIC" - because they always do, and it's almost never based on anything culinary; the argument is literally 99% of the time, "that's how my grandma/mom did it". I honestly didn't expect they'd show up so quickly >>14988587

[Anonymous No.14988610]

>>14988603
The recipe for bolognese has been deposited at the Chamber of Commerce of the city of Bologna.

It's not a question of family alterations.

There is only one authentic recipe for it.

[Anonymous No.14988647]

>>14988610
>recipe for bolognese has been deposited at the Chamber of Commerce of the city of Bologna
Sounds like it's almost definitely outdated. And as much as I hate to make an argument based on my own ignorance, I'm fairly confident that I couldn't place Bologna on a map; and almost as confident that I've actually been there before. What you're saying would be to akin to asserting a banh mi doesn't count as a real sandwich because dink culture is weak in bongistan. Just in case your ESL prevents you from comprehending my sarcasm, No Body Cares About Italian Authenticity. I mean, there are certainly Italiaboos, but Italian cuising is the most popular food in the world, but literally nobody outside of your little village makes the dish based on its namesake makes it "authentically".

[Anonymous No.14989715]

>>14988647
holy based

[Anonymous No.14989734]

For me, it is hamburger helper

[Anonymous No.14989817]

>>14988647
Listen, you can do a meat sauce however you want. Just don't call it bolognese.

[Anonymous No.14989849]

>>14988610
nobody gives a shit you autistic greaseball.
fuck the chamber of commerce and fuck your nonna

[Anonymous No.14989863]

>>14989817
I'm adding ground pork and you can't stop me

[Anonymous No.14989881]

>>14988573
i can agree for the sake of adding sweetness but the carrots would need to be cooked down until soft
otherwise that's too much texture for a sauce, imho

[Anonymous No.14989917]

>>14989881
How much do you cook your bolognese if the carrots aren't soft?

[Anonymous No.14989922]

>>14989863
I'm sure your sauce is delicious, my friend. It's just not bolognese.

[Anonymous No.14990455]

>>14989922
offtopic but i always thought it was weird bolognese didn't contain bologna

[Anonymous No.14991074]

>>14989881
I always grate my carrots

[Anonymous No.14991587]

>>14989881
When I make it, the sauce simmers for quite a while anyway so your carrots are not gonna still be crunchy. I love carrots on bolognese.

[Anonymous No.14991980]

>>14988461
left side one wins hands down just take out the veal
been my fav meal my whole life, eaten just about every variation there is and there's not even a debate to be had on which is better

first thing I ever cooked as a 9 year old barely reaching the stove, and cooked some just yesterday too. bolognese is fucking so good I'd have it as my last meal for sure