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Latest comment: 13 years ago1 comment1 person in discussion
"It is interesting to note that Bolognese sauce (or, more often, a kind of tomato-and-ground-beef sauce named this way) is used outside Italy for spaghetti, a dry southern pasta, although it is used with tagliatelle, which is a fresh egg pasta, inside of Italy. In Italy the kind of ragù used with pasta types like spaghetti, bucatini, and ziti is always the Neapolitan one" 78.151.39.62 (talk) 03:02, 31 July 2010 (UTC)Reply
Latest comment: 12 years ago1 comment1 person in discussion
It is clear to any Italian Americal kid that Sunday Gravy is in fact Ragu. While Mom was slaving over the hot stove browning the meats and saying, "This is going to be a good sauce", Grandma (Nonna in Italian), sitting at the kitchen table peeling and seeding tomatoes and generally managing the whole production, insisted on calling the sauce (in Italian), "Ragu"! --@Efrat (talk) 04:50, 26 July 2011 (UTC)Reply
