Ragù alla bolognese (Bolognese sauce)
Bolognese sauce (ragù alla bolognese in Italian) is a meat- and tomato-based pasta sauce originating in
Spaghetti alla Bolognese, or spaghetti bolognese which is sometimes further shortened to spag bol, is a dish invented outside of
Instead, the people of
While "Bolognese" is undoubtedly the most popular ragù in Italy, it is also the most misunderstood. The ragù you get by that name is usually a characterless tomato sauce with pea-like bits of ground beef floating in it, bearing little resemblance to anything you'd find in
True ragù alla Bolognese contains no tomato sauce — just enough fresh or canned tomato to add a hint of sweetness and another layer of flavor to a subtle, complex mix. Like all ragùs, Bolognese is characterized by its long, slow cooking, which in this case starts with simmering the meat in milk (to mellow the acidity of the raw tomatoes added later) and wine (some use white, others red), after which the tomatoes are added. The whole lot is cooked together for about two hours".I also found this video site which instructs exactly how to do ->> bolognese sauce.