This just never hit home. I made it as the recipe indicated, then added salt, pepper, some tomato paste, and finally some cream, trying to get some richness and savor going. It was okay; the flavor surely didn't justify all the time. The Iberian ragu was much better.
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
From EatingWell: November/December 2009
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
18 Reviews for Ragù alla Bolognese (Classic Bolognese Meat Sauce)
Easy to make if you are hanging around. Nice clean flavor. Might put garlic in it next time.
I have been making healthy bolognese sauces for years and this is by far the best one I've had in awhile. I scaled it down for 6 servings and reduced the oil and butter but it worked perfectly and tasted delicious. Thanks!!