Bolognese Sauce (Ragù alla Bolognese)

Published on 13 Aug 2013

Bolognese is perhaps what is familiar to most (outside of Italy) as spaghetti sauce, albeit it’s quite often in a ~bastardized~ different form than the traditional recipe.

Customarily, it is a meat-based sauce (a ragù) made with the typical trio of onion, celery and carrot, one or a combination of minced meat (usually beef, veal or pork), wine, a small amount of tomato paste with minimal seasoning and herbage. Sometimes a little cream is added for smoothness.

My bolognese recipe and method is pretty near the traditional way.



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