A rich, meat-based pasta sauce from Bologna, Italy, made with ground beef and pork, tomatoes, wine, and milk or cream, slow-cooked for hours. Traditionally served with tagliatelle rather than spaghetti.
Named after Bologna, the Italian city where it originated, officially called 'ragù alla bolognese.' The sauce represents the hearty cooking style of the Emilia-Romagna region, known for its rich, dairy-based cuisine.
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