Thanks to our recipe, have bolognese pasta the real italian way ... Add the minced pork, and cook a few minutes. Pour the red wine. On the side, mix together the concentrated tomato with the ...

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Think you've mastered the art of making bolognese? A Michelin-starred chef ... up the meat and removing moisture. He then adds red wine to reduce, followed by tomato puree and the pre-cooked ...

Use sausages without their skins to make a Bolognese ... tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened ...

Her weeknight Bolognese is one of my favorites ... After 40 minutes, it was time to add more red wine to the sauce. While waiting for the pasta to finish cooking, we prepped the cheese.