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.
True Bolognese contains very little tomato - it's actually more of a meat sauce that happens to include tomatoes, not a tomato sauce with meat. The Bologna Chamber of Commerce has an official recipe deposited in their archives, and it calls for cooking the sauce for at least 3 hours to achieve the proper texture and depth of flavor.
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