Glossary - print - Bolognese Sauce

Bolognese Sauce - Glossary Term

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Bolognese Sauce  
Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy. Most often a Bolognese sauce will contain at least two types of meat, which may include veal, beef, pork, or chicken cut into small pieces. Unlike some sauces that use ground meat, traditional Bolognese sauces start with large pieces of meat that are sliced to be chopped into small, finely cut bits. The meat becomes part of a variety of ingredients such as onions, celery, carrots, chile peppers, tomatoes, olive oil, and white wine that are combined with seasonings and herbs such as oregano, basil, bay leaves, and nutmeg that provide the distinct flavor for the sauce. It is also common to add cream or milk to the ingredients which provides a richer flavor to the sauce. Bolognese sauce can be added to many different foods but it goes especially well with fettuccine or tagliatelle ribbon pasta, tube pastas or with lasagna and cannelloni pasta as a stuffing.