Add the nutmeg and stir. Add the wine and let it simmer until it has evaporated, about 25 minutes. Add the tomatoes and stir thoroughly to coat all the ingredients well.

This Bolognese recipe is the best recipe you can find online! The Bolognese sauce, which was invented in the Bologna reg ...

Unlike pasta alla Genovese's strictly beef ragu, traditional pasta Bolognese uses a combination of beef, pork, and sometimes veal. Cured meats like salty, bacon-esque pancetta aren't uncommon in a ...

Ragu alla Bolognese is on the menu — both meat and vegan versions. ... Bailey Sullivan, Chef Di Cucina at Monteverde, spoons up the Pasta Bolognese at the restaurant, 1020 W. Madison St.

Wide ribbons of pappardelle pasta are smothered in a cozy, meaty, white Bolognese sauce made with mushrooms and herbs instead of tomatoes in this pappardelle alla Bolognese.

In rapidly boiling water, cook the pasta according to package timing until al dente (generally, for this shape pasta, 11-12 minutes). Drain, reserving 1 cup of the pasta cooking water.

J.C. Reid The diversification of Italian cuisine as it gained popularity and spread throughout the world after World War II is well-documented. For example, Italian-American cuisine is best ...

As soon as the temperatures sank below freezing last week, I started craving the pasta Bolognese at Giacomo's. It's my go-to grown-up version of the spaghetti and meat sauce that warmed and ...

“Bolognese’s message becomes muted,” says Hazan, “when it is served over spaghetti.” Any ragu needs to be tossed with pasta shapes that stand up to the heft and richness of the sauce ...