comment #1

p.Vice says ...

Maybe this is a sign to can the foolishness about movies and enter the import/export business.

comment #2

actionman says ...

I have a jar of Trader Joes' bolognese sauce in the pantry ready to use for tonight's dinner. Since when is bolognese sauce hard to findl in the US?

comment #3

Craptastic says ...

The reason is that it tastes better when you make it yourself. I've never met sauce from a jar that I've ever liked.

comment #4

actionman says ...

Totally agree with you, Craptastic; the best pasta sauce is of the homemade variety. But as far as jarred sauces go, Classico and the Trader Joes line is what I buy.

comment #5

dp4m says ...

I would wager the decline of bolognese sauce in the US, Jeff, is primarily in larger chain supermarkets rather than specialty chains like the Whole Foods / Trader Joe's / etc. due to a couple of factors.


1) I would wager than the nature of meat production in the US means the sauce has longer to travel to stores and, because of the nature of the meat, can be stored for less time in stores making it more expensive both for the chains and the consumer.

2) I believe chain-of-custody and non-hormone beef being more prevalent in the Euro nations means you're generally guaranteed a "safer" experience, if I understand their procedures correctly.

Plus, I totally agree that you're better off making your own meat sauces. Tastier that way!

comment #6

berkguru says ...

Jeff - if you have seen King Corn, you will know it is all the fault of the corn. Corn pervades everything we eat and drink in the U.S. and is the reason why 50+% of us are obese. We suck at food in the U.S. and now that people are getting poorer and poorer we will continue to become a slothful, disgusting piggish mess. Who has time for a nice Bolognese sauce when we can go get $1 double cheeseburgers filled with fatty corn-meat in our nice air conditioned cars down the street at Mickey Ds.

comment #7

BurmaShave says ...

Bolognese... home-made sauce... Corn conspiracy... it's come to this? I've seen some sad motherfucking threads in my time...

comment #8

berkguru says ...

Burma post a link to your blog you fat bastad. I want to read some of your genius.

comment #9

cm65 says ...

It just got a little sadder.

comment #10

va says ...

As a member of the food sales field, I can tell you that mainstream success of pasta sauces with meat is minimal. Even sauces "flavored" with meat do not sell very well. If people want a good Bolognese sauce, they will make it themselves - it's far better than store bought....Pasta sauce in a jar is for lazy people - jeez, hit the Food Network site and search for a sauce recipe and make it yourself - it will only take a 1/2 hour!

comment #11

Edward says ...

A half-hour, but I might miss my favorite TV show or not have time to...gasp...answer threads on HE!

comment #12

Undercover Brother says ...

The french don't eat peanut butter. Or use ice cubes. What the Hell? Nuke'um!

comment #13

dangovich says ...

They put a ton of salt in those jarred sauces.

comment #14

D.Z. says ...

http://www.variety.com/article/VR1117986489.html?categoryid=13&cs=1

comment #15

T. Holly says ...

FOULNESS

Anthony Bregman smack down alert:
#25
http://hollywood-elsewhere.com/2008/05/synecdoche_baby.php

Standby for:

REBUTT Y'ALL

comment #16

Craptastic says ...

Here ya go, Wells & HE readers. I consider you guys pals so I'll pass on my resipe. Many a dinner party has re-requested due to this:

Large pot:
2 cans of Hunt's tomato paste
Add 3 pinches of sea salt
2 pinches of oregano
1 pinch of basil

In a skillet/frying pan:
1/4 cup of Extra Virgin Olive Oil
1/2 pound of lean turkey meat (that 'extra lean' sticks to the pan no matter what you use)
1/4 pound of 95% lean beef
1 inch cut of light polska kielbasa, minced
2 large cloves of garlic, minced (a presser is suggested)
3 teaspoons of thinly cut green onions
2 thick, cut pieces of skinned carrot-- put in the same presser you used for the garlic (clean out bits inside the presser with a fine pointed knife and add to the mix)
1/4 cup of Coppola merlot (open an hour before starting)
2 cups of washed, stemless spinach
Cook at medium heat and stir
Once the meat has browned, add to the large pot of sauce and let sit on a low heat, covered. Stir it every 3 mintues or so.

Pasta:
After finishing the sauce, let it sit for 1/2 an hour and then begin cooking the pasta-- a box of Dreamfields Penne. Add 2 pinches of sea salt to the water and stir the pasta every 2 mintues. Dreamfields low carb pasta tastes like normal pasta but has the ability to stick more.

Do not toss the finished pasta into the sauce. Shake the water out and let the pasta sit in the strainer for 10 minutes.

While the pasta is sitting, turn off the heat on the sauce and uncover. Stir it like a tornado for about 30 seconds.

Put pasta on a plate and add a pinch of low moisture, skim motz. Add about 1/2 cup of the sauce to the pasta on the plate (it can feel heavy if you go over) and mix together (do not leave the sauce sitting on top! Many shit-bag restaurants do this!)

Now add a little parm...

Oh....

And add Altoids. It tastes good but the fucking after-breath will stop a tank.

comment #17

falcon says ...

I can't believe that this Italian American has finally signed-up to respond to this' YES, my favorite past is Bolognese (correct spelling!) and I'd die for it in a bottle (cur to mother turning in her grave). I am so happy that you have brought this to the attention of this nation. ALSO, can someone refer me to an authentic recepie?