This recipe is based on one by Heidi da Empoli, published by Amanda Hesser in The New York Times. Without the acidity of a classic Bolognese, this version seems more aromatic, as if tomatoes masked the flavors of the meat and other vegetables.#pasta #meat #Italian

I love to use rigatoni with meat sauce because it picks up the sauce so well! Also, I like to change my sauce ingredients depending on what I have around at the time, and what I'm in the mood for, as far as vegetables & toppings go. One thing I almost always add to my sauce is the brown sugar. The kids and I both enjoy the sweetness in the sauce. You can make this into a cheesy sauce by adding parmesan and/or other cheeses and even cream. You can make this into a savory & spicy sauce by adding crushed red pepper and/or other hot peppers. You can add vegetables to the sauce to make a "garden medley." And, you can even make this with vegan meat! Of course sauce will always get better the longer it simmers with the ingredients. This is made quick for dinner. However, if your heart is truly in making the sauce you can continue to simmer it for a few hours or even slow cook it in a crockpot. #pasta #pastasauce #meatsauce #spaghettisauce #pastanight #italiannight

That's the original recipe for ragú alla Bolognese, registered in 1982 by the Italian Culinary Academy which has adapted and actualized it from the original ancient recipe.

Insidetherustickitchen.com

The original recipe is lifted from Bon Appetite.

So very layered in flavors, a delicious dish I served with a green salad.

Italian cuisine normally is very heavy on onions and garlic, but ever since our likely brush with the coronavirus, onions and garlic have been tasting really horrible to Mrs Wyrm. And so here I am, making a Bolognese sauce without them. It's a bit bland without the onions and garlic and needs more salt than one might normally use. 🇮🇹

My family requested pasta with tomato sauce. I thought it'd be delicious with plenty of fresh shiitake mushrooms. I posted it since it came out delicious.Take care to thoroughly cook the meat to get rid of its smell. For serving 4 or more. Recipe by kazz72

I noticed my gut has improved since I cut off meat. I gotta admit I still love a good ribeye steak or a lamb 🙈 But, at least during the week, I'm trying to prep vegetarian meals. It's good for the environment, good for the soul and friendly with the budget. Gave it a go for the Vegan bolognese with some left over pasta and it's frickin' deliciousTips💡You can reduce the cooking time if you use red lentils. But!! I don't know if taste will be the same. Please comment below if you try this recipe with only red lentils :)

My mum's Classic recipe with a tiny twist #bolognese

This is the classic dish from Emilia, specifically Bologna. It can be described as a baked pasta, but it's called lasagna because of its fresh, rectangular pasta sheets, known as “lasagne.” The dish is assembled in layers and filled with béchamel sauce and Bolognese ragù, topped with Parmesan cheese, and finally baked in the oven so all the ingredients meld together.