Discover the secrets to a truly authentic Bolognese sauce—slow-cooked to perfection with ground beef, aromatics, tomato, and ...

In 1982, the Bologna delegation of the Italian Academy of Cuisine, after years of research consulting old recipe books, hundreds of families, cooks, and sfogline (pasta makers who specialize in ...

Another golden rule for the perfect bolognese was to only ever use beef, and not the minced variety. This is to be seared once the sofrito is done, then add tomato paste and a glug of "cheap wine".

Pouring Bolognese on spaghetti or — horrors — macaroni is verboten, especially if you are a stickler for the authenticity of a dish that dates back to the ragouts served in Bologna, Italy, in ...

1. In a food processor, combine the onion, carrots, and celery. Pulse until they are finely chopped. 2. In a large, deep skillet over medium heat, melt the butter.

"I've had authentic bolognese from Bologna, it's made with beef, pork and pancetta, not just beef. They also use beef stock and milk!" one person commented. Article continues below.

Foodies have been left outraged after discovering a classic bolognese recipe doesn't contain garlic, as Italian chefs vow to never add the much-loved aromatic to their authentic dish ...