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 ...

The only meat sauce recipe you'll ever need is this 8-ingredient weeknight pasta Bolognese For seasoned cooks and kitchen novices, cookbook author and nutritionist Robin Miller takes it back to ...

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

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 ...

Heat olive oil in a large braiser or Dutch oven over medium. Add pancetta; cook, stirring occasionally, until fat is rendered and pancetta is crisp, about 6 minutes.

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 ...