Bolognese pasta is so multifaceted and rich that sometimes it is difficult to restrain yourself without adding an additive. The combination of minced meat with bacon, milk and red wine – three simple steps that will help make the dish just perfect!

Pasta Bolognese is a well-known and beloved Italian dish all over the world. It got its gastronomic name thanks to the meat sauce from the city of Bologna. It was there that chef Pellegrino Artusi developed the ideal formula for its taste. It’s worth noting that the dish was different from the modern version, and in the basis of the sauce was not minced meat, but chicken liver, truffle and cream.

Today, the legendary sauce includes tomatoes and ground beef, and the Italians proudly call it “ragu.” Ragu in Italy is a generic term used to refer to any meat sauce cooked over low heat for several hours. Also Italians prefer to eat Bolognese not with spaghetti, but with egg noodles, tagliatelle. They believe that meat goes better with pasta that is wider and flatter.
Bolognese pasta is very easy to make at home, so it has become a popular family dinner option around the world. With the recipe of the dish like to experiment: cooks add to it canned tomatoes, sweet peppers, a variety of spices and herbs.