# Name my pasta sauce. **URL:** \ **Category:** Cafe Society\ **Created:** [October 24, 2007, 6:27pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844 "2007-10-24T18:27:20Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 6:27pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/1 "2007-10-24T18:27:20Z")
I prepare a pasta sauce that I had often called Boscaiola. Then I found out that there is a Boscaiola and it has nothing to do with what I make. So I am in need for a name for my pasta sauce (at the risk of finding out that it is not original and it already has a name). I am not planning on selling it in any way, so this is all for personal consumption. I just like to give food decent names instead of just saying the whole recipe. I love it that when you say Alfredo or Bolognese, everybody knows what they are. This is a real crowd pleaser and one of the very few recipes I prepare consistently without much variation from one batch to the next. Without further ado, here is a simplified version of the recipe. (if someone needs further direction to try this at home, feel free to ask, of course). Start to brown bacon. Drain fat. Brown mushrooms over the bacon. Add ground beef and brown. Add finely diced tomatoes (optional). Once the whole thing is sticking to the skillet, add abundant red wine (I normally use a whole bottle minus a glass or two from last night to a pound of meat and a packet of bacon). Let it all reduce to sauciness over low heat. When ready to serve, add two large fistfulls of chopped parsley. (enough to make it all look green). Add plenty of crushed black pepper. Mix well. I normally don’t add parmesan cheese, but many friends prefer it that way. So you get the idea of what it is like. The point of it is that it captures the feeling of a forest with the wild boars (well, kinda), the mushrooms, the green feel from the parsley and the woody taste of the pepper. I actually like it better without the tomatoes, but sometimes I add them for volume or if things are drying out. I feel the tomatoes are not a match for the season of the sauce, which speaks more autumn than summer. At any rate. I am all ears for name suggestions. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [October 24, 2007, 7:05pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/2 "2007-10-24T19:05:39Z")
I don’t know, but it’s what the Zsofia household is having for dinner tonight. Got a mushroom preference? ETA - no onions or garlic? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 24, 2007, 7:05pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/3 "2007-10-24T19:05:43Z")
Pasta carbonara al funghi? ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [October 24, 2007, 7:10pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/4 "2007-10-24T19:10:08Z")
Sounds rather like a Bolognaise to me. Minus the onions and garlic. And Italian herbs of any kind… How about _solo carne con funghi_? ---
**Author:** ![want2know](https://avatars.discourse-cdn.com/v4/letter/w/50afbb/32.png) [@want2know](https://boards.straightdope.com/u/want2know)\ **Post date:** [October 24, 2007, 7:12pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/5 "2007-10-24T19:12:47Z")
Since “boscaglia” (your original name) is Italian for “woods”, may I suggest a synonym: _Pasta di Foresta_ . ---
**Author:** ![anyrose](https://avatars.discourse-cdn.com/v4/letter/a/54ee81/32.png) [@anyrose](https://boards.straightdope.com/u/anyrose)\ **Post date:** [October 24, 2007, 7:15pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/6 "2007-10-24T19:15:53Z")
you \*could \* just name it after yourself as many creative chefs do ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [October 24, 2007, 9:45pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/7 "2007-10-24T21:45:05Z")
Pigs, check. Fungi, check. Woods, check. Truffle sauce! ---
**Author:** ![Omphaloskeptic](https://avatars.discourse-cdn.com/v4/letter/o/bcef8e/32.png) [@Omphaloskeptic](https://boards.straightdope.com/u/Omphaloskeptic)\ **Post date:** [October 24, 2007, 10:12pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/8 "2007-10-24T22:12:08Z")
I’m with **anyrose** … how about “Pasta Sapone”? 😃 ---
**Author:** ![KneadToKnow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kneadtoknow/32/3999_2.png) [@KneadToKnow](https://boards.straightdope.com/u/KneadToKnow)\ **Post date:** [October 24, 2007, 10:38pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/9 "2007-10-24T22:38:32Z")
[QUOTE=Zsofia] ETA - no onions or garlic? [/QUOTE] I’m confused about that myself. ---
**Author:** ![lobstermobster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobstermobster/32/10033_2.png) [@lobstermobster](https://boards.straightdope.com/u/lobstermobster)\ **Post date:** [October 24, 2007, 10:43pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/10 "2007-10-24T22:43:40Z")
how about “what’s shakin’? (other than my bacon)” ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [October 24, 2007, 10:45pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/11 "2007-10-24T22:45:39Z")
I’d name it “Steve.” ---
**Author:** ![El\_Cid\_Viscoso](https://avatars.discourse-cdn.com/v4/letter/e/41988e/32.png) [@El\_Cid\_Viscoso](https://boards.straightdope.com/u/El_Cid_Viscoso)\ **Post date:** [October 24, 2007, 11:00pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/12 "2007-10-24T23:00:16Z")
_Mr Toad’s Parsley Forest_ Hey **Sapo** , do you know the difference between parsley and pussy? ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:21pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/13 "2007-10-24T23:21:24Z")
[QUOTE=El Cid Viscoso] _Mr Toad’s Parsley Forest_ Hey **Sapo** , do you know the difference between parsley and pussy? [/QUOTE] No. I eat them both. ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:22pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/14 "2007-10-24T23:22:27Z")
[QUOTE=Omphaloskeptic] I’m with **anyrose** … how about “Pasta Sapone”? 😃 [/QUOTE] Actually, that is pretty good. Except that I don’t go by Sapo in meatspace. And that it sounds like it should bubble and foam. 🙂 ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:26pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/15 "2007-10-24T23:26:49Z")
[QUOTE=want2know] Since “boscaglia” (your original name) is Italian for “woods”, may I suggest a synonym: _Pasta di Foresta_ . [/QUOTE] Actually, I have often referred to it as “Pasta del bosque” (pasta of the forest). That does bring some bad jokes in spanish. Del bosque? De bosque te cagaste (de vos que te cagaste) It does not translate at all. Sorry. The problem with Pasta di Foresta is that it sounds a bit too Italian (and it doesn’t really have that much of an italian feel to it). Boscaiola or Boscaglia are ok in that they are a single word and importing words is more acceptable than importing phrases. Does Forestale make any sense? ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:28pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/16 "2007-10-24T23:28:43Z")
[QUOTE=jjimm] Sounds rather like a Bolognaise to me. Minus the onions and garlic. And Italian herbs of any kind… How about _solo carne con funghi_? [/QUOTE] No onions, no garlic. I do add a dash of dried oregano and dried basil. Those are a total crutch for me. So much that I even forgot to mention them at all. I have found that fresh basil is a bit too distracting, though. ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:32pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/17 "2007-10-24T23:32:30Z")
[QUOTE=Chefguy] Pasta carbonara al funghi? [/QUOTE] That I have done and enjoyed a lot. This is not like that, though. It is closer to a Bolognesa than to anything else. ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:35pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/18 "2007-10-24T23:35:09Z")
[QUOTE=Zsofia] I don’t know, but it’s what the Zsofia household is having for dinner tonight. Got a mushroom preference? ETA - no onions or garlic? [/QUOTE] Sorry I am late for your dinner, I was having dinner. 🙂 No mushroom preference. Here, all you can find are regular whitecaps. I am sure that Crimini would be just perfect for it. And yeah, no garlic, no onions. I have tried them both and I prefer it without (this from a hardcore fan of onions). ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:37pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/19 "2007-10-24T23:37:10Z")
[QUOTE=anyrose] you \*could \* just name it after yourself as many creative chefs do [/QUOTE] Googling Pasta Daniele is not giving me any recipes with that name. It could be. Although I would like it to somehow reflect what it is. ---
**Author:** ![Sapo](https://avatars.discourse-cdn.com/v4/letter/s/ec9cab/32.png) [@Sapo](https://boards.straightdope.com/u/Sapo)\ **Post date:** [October 24, 2007, 11:39pm UTC](https://boards.straightdope.com/t/name-my-pasta-sauce/423844/20 "2007-10-24T23:39:51Z")
[QUOTE=gigi] Pigs, check. Fungi, check. Woods, check. Truffle sauce! [/QUOTE] You know, the whole trufle hunting experience is what I am after with the recipe (yeah, I know, it doesn’t have truffles). That is exactly the vignette I get in my mind when I prepare and eat this sauce. Truffle sauce is a bit misleading, though. Any other way we can work that into the name? [Next page](https://boards.straightdope.com/t/name-my-pasta-sauce/423844.md?page=2)