served on spaghetti :chef

From my mothers' Italian immigrant neighbor.

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.

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

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*