It’s natural for people to be picky with their favorite foods. For instance, if you send a kid off to school with a jelly-less PB&J, you’re going end up with one ticked off kindergartener. That said, we’re also no longer schoolchildren, and the vast majority of us realize that riffing on the classics is part of culinary innovation.
Still, some people can be very protective of their food traditions – especially when it comes to regional cuisines, so I guess we shouldn’t be surprised that when the New York Times recently decided to resurface a recipe on its Facebook page for “Rigatoni With White Bolognese,” a few Italians considered it less of a “riff” and more of an outright insult.
As Italy’s The Local points out, colloquially, “Bolognese” now tends to get used for any kind of pasta sauce that includes minced meat. And the NYT’s recipe fits that bill. However, from there, Bolognese purists have plenty of problems with the dish. First, a true Bolognese must contain tomatoes, many Italians argued, meaning a “white Bolognese” is a bit of an oxymoron. “White ragù sauces do exist,” Monica Cesarato, a food blogger and instructor, told The Local. “What’s wrong is calling them ‘bolognese’ – it’s a simple as that.” Meanwhile, others chimed in that using Rigatoni doesn’t fit the Bolognese bill either: True Bolognese is made with Tagliatelle, they claim.