Bolognese is a meat based sauce, with very little tomato product, originating out of Bologna, Italy. I've made my fair share of Bolognese sauce over the years and they've all been quite different. Some use white wine; some use red. The type of meat has ranged from all beef to a mixture of beef, pork, and veal. Stock is often used but sometimes it's just water.
Emeril's version of this classic dish was delicious. Paired with some crusty Italian bread and topped with some grated Parmesan; it was like comfort in a bowl. His recipe is pretty similar to ones I've made in the past with the biggest difference being the type of dairy used. In my cooking endeavors I've only come across Bolognese sauces made with either milk or cream. His calls for 1/2 & 1/2. This was new to me...but I thought it worked well; coating the meat and balancing out the acidity from the wine. Dinner was a huge success.
As a member of the One-Pot Blogger Cooking Party we've been asked not to post full recipes on our site except for three that have been pre-chosen by the publisher. So I won't be sharing the Bolognese recipe with you now. But don't worry over the next few weeks I will not only be teasing you with great recipes like this one but also sharing the 3 full recipes we were given. Oh and don't forget about the giveaways. There's going to be two.