Comments on: Spaghetti with Tomato Sauce

By: jean

jean — Sun, 11 Dec 2005 19:54:06 +0000

Gonzo, one of my goals in the last couple of years has been to find the perfect bolognese recipe. Like you, I have been disappointed many times by the countless versions that are out there–even in Europe. On a ski trip to Europe two years ago, though, I came across some of the best spaghetti bolognese and I had to eat it everyday. My husband and friends still talk about it.

At any rate, I’ve come close to the authentic bolognese sauce a couple of times. I’d try more frequently but my husband and I are practically vegetarians most days of the week. But, the common element that most good bolognese sauces have is the inclusion of the following: chopped onions, celery, and carrots, milk, and porcini mushrooms. Instead of wine, I’ve found that adding light chicken stock along with the dried mushroom water makes for a really good rich, not-to-tomatoey sauce. Essentially, I’ve combined different recipe ideas to create my own.

By the way, I grew up eating my mom’s filipino spaghetti, and I still love it! Yes, I’m a bolognese snob, but my mom’s was not the overly sweet concoction that most filipinos pass off as spaghetti sauce. In fact, I was in the Philippines for the first time in 23 years this past October and spaghetti was served at a catered event and I couldn’t even touch it. It looked that bad!!!

Hope this helps!

By: rampau

rampau — Fri, 02 Dec 2005 05:21:47 +0000

Pinoy spaghetti is definitely unique and I’m not going to apologize for actually eating and liking the Makati Supermart version. I remember my Lolo commenting after their trip to Italy that the spaghetti there had nothing in it! Must be like mm’s version above. Ha ha ha What I cant abide are the spaghettis from the fastfood places. Yuck! Adding onions to spaghetti cuts the sourness of the tomatoes. It can actually make the sauce sweet. I’m a Flip and I dont like sour spaghetti sauce. I dont add sugar but I definitely add onions.

By: Marketman

Marketman — Mon, 28 Nov 2005 21:41:31 +0000

Mariless, try Galileo Enoteca and Santis Delicatessen. The former has cheeses and cold cuts and pasta. The latter some meats and other stuff though either are not as complete as you might expect. There are several markets you can go to. Just browse through the archives of this site and you will get a better picture of what is available.

By: Mariless Villamar

Mariless Villamar — Mon, 28 Nov 2005 15:09:48 +0000

I am currently in Florence, Italy doing my masters and I will be going home for the Holiday break. My family expects me to cook italian dishes when I get home, and I have of course, picked up a few things during my stay here but it’s very important that I get the right ingredients when I get home. Can anyone recommend a really good Italian deli where I can also get steaks and a market where I can get fresh produce.

Grazie Mille,

Mariless

By: Marketman

Marketman — Wed, 16 Nov 2005 13:24:56 +0000

edee, the tomatoes must be wickedly good, the mozzarella soft buffalo type and the basil plentiful. The hot pasta (penne or similar) basically melts the cheese. Good luck.