Diana Chistruga. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.

Discover the secrets to a truly authentic Bolognese sauce—slow-cooked to perfection with ground beef, aromatics, tomato, and ...

In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...

Ragu bolognese sauce, a meat-based sauce originating from the area of Bologna, Italy, is made with wine, tomatoes, celery, ...

Last year, my seasonal craving for ragu bolognese – the famous long-simmered meat sauce from Italy’s Emilia-Romagna region – failed to move on once the weather warmed up. Instead, it ...

Tip 2: This meat sauce can also be made as an extra-quick bolognese and served with spaghetti, with the garlic bread on the side. Tip 3: Freeze any leftover bolognese sauce in a sealed freezer bag ...

Bolognese sauce isn’t a complicated dish; it’s just a matter of cooking its simple ingredients in stages to build layers of flavor and simmering the sauce for at least 1 ½ to ideally 3 hours.

Which brings us back to her Bolognese. This slow-cooked ragu (meat sauce) — typically made with minced meat, onions and tomatoes — has roots in the late 1800s and the city of Bologna in ...