Authenticity

 People, well, person, asks, "is it real bolognese if there's no milk in it?"

By "real," I assume one means "authentic," as in the original way things were done when the dish was invented. 

Obviously, there are various levels of authentic. For instance, I am not cooking the dish in a cast iron sauté  pan over a wood-fired stove, somewhere on the Amalfi coast.

Our Supreme Court struggles with these same questions. A couple of them likely insist on wood-burning stoves and meat freshly slaughtered in the courtyard. They wouldn't be caught dead cooking, though, because that's women's work.

For me, it's real bolognese enough, milk or no milk. Shut up and eat.