I had the best Spaghetti Bolognese of my life in Murano, Italy. This recipe from 'FoodNouveau' is the closest thing to pasta perfection that can be had on this continent.

The sauce Alla Bolognese comes from the Emilia Romagna region, capital of Bologna in northeastern Italy. The original basis of the recipe is meat, vegetables and tomatoes. Another detail in the preparation of this sauce is the cooking on a very low heat, for a long time.It is a delicious exquisite sauce to accompany lasagna, fettuccine or tagliatelle pasta.

Coincidentally had all the ingredients.

I was inspired by a large amount of tomatoes when I came up with this recipe.Recently, I've been using cut canned tomatos.Leftovers can be frozen! Remember to reheat them well when defrosting.The bell peppers taste better when a little sugar is added.You can just the pour the sauce over cooked pasta too.I personally like cooking the pasta with about 1/3 of the meat sauce before serving. (Step 10) Recipe by Hamumaki

Bolognese is another sauce that reminds me of my childhood. At least once a month, my mom would make it for us. To me, it was a delicious delight, but to her it was a money saver. Sauce, meat, herbs, & spices. Simple, but oh so good.I order it a lot, when I go out. But as with a lot of stuff, I wanted to make it myself. Combining different recipes found online, I came up with this recipe, along with my wife. This is the recipe that we agreed upon.We hope that you like it as much as we do. #mycookbookEnjoy!

I learned this recipe from one of my superiors when I worked in a restaurant kitchen. In order to teach it to my friend, I made this simple recipe of our restaurant's Bolognese sauce.If you prefer a rich flavor, use a lot of olive oil for cooking.The image shows it topped with parsley and Parmesan cheese shredded using a vegetable peeler. For 2-4 servings. Recipe by Kechauru recipe

An Italian style with my added little twists bolognese..buon appetito

I use caramelized onions in curries and stews of course, but I also add it to grilled eggplant. It becomes a really nice 'hidden flavor'. I didn't upload this recipe since it seems like a lot of work, but I uploaded it this time for a friend who watches me making this all the time.All the steps are really easy, but please be sure to simmer the sauce long enough. It will taste totally different, compared to just cooking it briefly. Recipe by *ai*

Chef Kenji López-Alt likes to research and experiment. This is his recipe and makes a wonderful, complex bolognese sauce.

The key ingredients to this bolognese are the worcester sauce, fennel seeds, anchovy paste, and orange/lemon peel. Don't skip out on these!!