1. Heat olive oil in a 4-quart pot over medium heat. Add onion, carrot and celery; sauté 4 minutes. Add garlic and sauté an additional minute.

There is pasta sauce—and then there is Bolognese. The vegetable, meat and tomato sauce is so essential to Italian cooking that the Bologna delegation to the Italian Academy of Cuisine ...

Italian pasta dishes come in endless combinations of sauce and pasta shapes. So, what's the difference between pasta alla Genovese and pasta Bolognese?

Long-simmered and aromatic, lamb bolognese takes your ragu game up a notch. Here it dresses fresh fettuccine, but it's great on dried pasta, too. (Leslie Brenner / Staff) I know what you're ...

This pasta sauce captures the soul-soothing essence of Bolognese even though it cooks fast and hard over high heat. The first key to preparing this dish quickly is setting a Dutch oven over high ...

9: To roll pasta dough by hand: roll one piece into a long sheet as thin as you can get it, about 1/16th of an inch thick. (Keep rest of dough covered.) Repeat with remaining dough.

Add the nutmeg and stir. Add the wine and let it simmer until it has evaporated, about 25 minutes. Add the tomatoes and stir thoroughly to coat all the ingredients well.

Slow-simmered ragù Bolognese is the classic. But for weeknights you can instead make its tomato-free cousin. The rustic white Bolognese is made from ground meat, white wine, aromatics and olive oil.

Divide the Bolognese among 4-6 shallow pasta bowls. Garnish each with more parsley, Pecorino and black pepper. Chef Tony Priolo serves up his Ragu Alla Bolognese at Piccolo Sogno.

Slow-simmered ragù Bolognese is the classic. But for weeknights you can instead make its tomato-free cousin. The rustic white Bolognese is made from ground meat, white wine, aromatics and olive oil.