Bolognese is a meat based ragu typically made with several different meats and very little tomato product. Every chef seems to have their own recipe for bolognese; varying the type and amount of meat and tomatoes used. The only constant in these recipes seems to be the sofrito, which is a sauteed mixture of onion, celery, carrot and garlic.
This past week my cousin Marie was visiting us from NJ. So we gathered the family together for an Italian dinner at our house. My husband and I decided to give Tyler's Tagliatelle Bolognese recipe a try.
Tagliatelle are long flat pasta ribbons that are about 1/4 inch wide. Normally we would have made fresh tagliatelle but we were kind of pressed for time. Instead we found a nice dry tagliatelle alternative at our local AJ's.
I thought Tyler's bolognese recipe was really good and I liked the addition of red wine vs the white I've used in previous recipes. Two other bolognese recipes I've made and really liked are:Mario Batali's, Parpadella Bolognese
Lidia Bastianich's, Sugo alla Bolognese
This is my contribution to the "Festa Italiana" celebration hosted by Maryann of Finding La Dolce Vita and Marie of Proud Italian Cook.