Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Alright Alpha Beta, put your money where your mouth is and eat some of that stale bread in spoilt milk slop with olives and chestnuts floating in it. Otherwise yer just a poseur.

I'll bet there are some good versions of it out there. 

I didn't see it on the menus in Rome, Cinque Terre, or Florence though... 

There ya go. Just like you can't lump any wines from any country [incl. France] under some massive generalization.

I've never been a big oaky Cab guy. So I'm not a huge Bordeaux or Napa Cab guy. I'm more of a Sonoma Zin guy, particularly the Dry Creek Valley appelation. I'm a fan of some GSMs, which I understand are more common in the Rhone area in France than Bordeaux, and are bigger in Paso Robles for CA than Napa/Sonoma. I don't drink a lot of white; buttery Chard is horrific to me, but I like clean dry whites. Pinot Grigio or a dry Riesling are great.

I think some of the Washington wines blow Cali out of the water. 

I too am a Zin fan, and Cali has that locked down.

Try the Inzinerator and Barbera from this place:


Scott Harvey Wines - Homepage

GSMs are from the Rhone.  None in Bordeaux or Burgundy.

Yuck.

Chocolate and Peanut Butter are each fine on their own, but together? There's not enough toothpaste in America to scrub that foul taste out of my mouth.

You're the worst.

Yeah well the Italians are horrified at our Americanized abomination of "meat sauce" where we add meat to the red tomato sauces, but they can have my Sunday gravy when they pry it from my chubby, dead, American fingers.

they absolutely do make a ragu in Southern Italy and Sicily very similar to American-ized "meat sauce" or "gravy" - there are some differences but it's pretty damn close actually. 

the big difference is in the bolognese sauce- American's call anything with meat in it bolognese - and they make it with spaghetti- and they overload it with tomato. this is blasphemy in italy. a true bolognese in italy has very little tomato and in some receipes no tomato- just tomato paste-  it's made with celery, onion, and carrot as the base- meats are usually ground beef, ground pork, ground veal and maybe ground beef heart or ground chicken heart- NO garlic- NO basil or parsley- and it would never in a million years be made with spaghetti as the pasta- spaghetti is too thin and with no ridges and does not catch the meat. they pretty much ONLY make bolognese with pappardelle or tagliatelle- usually fresh made pasta- but it can be dried. 

I'll take Italian over French any time.

Amen brother.

they absolutely do make a ragu in Southern Italy and Sicily very similar to American-ized "meat sauce" or "gravy" - there are some differences but it's pretty damn close actually.

the big difference is in the bolognese sauce- American's call anything with meat in it bolognese - and they make it with spaghetti- and they overload it with tomato. this is blasphemy in italy. a true bolognese in italy has very little tomato and in some receipes no tomato- just tomato paste-  it's made with celery, onion, and carrot as the base- meats are usually ground beef, ground pork, ground veal and maybe ground beef heart or ground chicken heart- NO garlic- NO basil or parsley- and it would never in a million years be made with spaghetti as the pasta- spaghetti is too thin and with no ridges and does not catch the meat. they pretty much ONLY make bolognese with pappardelle or tagliatelle- usually fresh made pasta- but it can be dried.

All correct!