Bolognese Sauce

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of The United States | Italian-American Cuisine | Sauces Bolognese sauce, not to be confused with ragù alla bolognese, is the tomato-based meat sauce that usually accompanies certain pasta, like spaghetti and rigatoni, and used to top lasagne in restaurants, in North America. While pasta sauce served in homes usually includes vegetables that are, or are a part of, a union between the mirepoix and holy trinity, and sometimes mushrooms; spaghetti bolognese or spaghetti with meat sauce served as "traditional" and in restaurants does not. This recipe could be seen as a commercial, North American take on the authentic Italian version that traditionally uses minced veal; here, egg whites are mixed with ground beef to lighten the color and mute the taste. Institutionally, the sauce's composition is typically only ground tomatoes, ground pork, and water.

Cuisine: not stated · categories: Boiled recipes; Easy recipes; Recipes; Recipes for sauces and condiments; Recipes using bay leaf; Recipes using garlic; Recipes using ground beef; Recipes using pork; Recipes using tomato; Recipes using veal; Recipes with metric units

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