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 ...

And thus, that brings us to ragu alla Bolognese. Does the hearty ... reduce until dry. Add the red wine and reduce until dry. Add 2 and 2/3 cups of stock and reduce until dry.

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 ...

Mary’s partial to white wine, but red will do just fine. While most would now simmer their bolognese on the stove, Mary swears by a slow oven cook for an unbeatably succulent and rich sauce.

Meaty, rich, and slow-simmered bolognese sauce is one of the world's all-time greatest comfort foods. This recipe is a bit ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

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.