5 Star Chefs & Their Best Pasta Sauce Recipes (Page 4)

Ragù alla Bolognese

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 says, “Practically everyone from this region makes their own version with subtle changes from one generation to another.” 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.

Get the Recipe: Ragù alla Bolognese

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