How do you maintain food discipline?

Freediver

Freediver

I can go full Karen
moorey said:
Also true. Mine isn’t traditional (aside from meat, obviously)
Lots of onion, garlic, zucchini and carrot (they cook down and dissolve) diced tomatoes, passata, bay leaves, tons of mushrooms, and a bit of ‘mince’.
Cook for a minimum of 3h to thicken up. Bonza.

As you say, I pretty much guarantee a traditional old Italian nana would slap you upside the head for cooking/eating what you think is bolognese, and another nana would slap her for having a differing recipe from another region.
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If that nonna is from another region that isn't Bologna does her opinion count?
 
leitch

leitch

Feelin' a bit rrranty
Freediver said:
If that nonna is from another region that isn't Bologna does her opinion count?
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To be fair, my partner is from Bologna and it's called ragu there not "Bolognese"... So actually yeah the nonna would have to be from outside Emillia-Romagna to have an opinion on the right way to make Bolognese :p
 
moorey

moorey

call me Mia
Freediver said:
If that nonna is from another region that isn't Bologna does her opinion count?
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Yes...But there’s no doubt variations within Bologna.
@Minlak, have you had a pizza? Or ‘Chinese’ food? What about Indian? Most of what we have in Australia doesn’t resemble the traditional version in the slightest.
I sure hope you’ve never had an Aussie pizza? :p
 
Mattyp

Mattyp

Cows go boing
leitch said:
To be fair, my partner is from Bologna and it's called ragu there not "Bolognese"... So actually yeah the nonna would have to be from outside Emillia-Romagna to have an opinion on the right way to make Bolognese :p
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Google doesn't agree with you...Apparently Ragu and Bolognese are different
 
leitch

leitch

Feelin' a bit rrranty
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