As far as I was concerned in college, bolognese was nothing more than browned ground beef drowned in tomato sauce. It was quick and easy to plop on top of a plateful of spaghetti, and it tasted pretty good. It was never as good as what I got in Italian restaurants, but in all honesty I was too busy and/or lazy to figure out what I was missing.
Lately, however, I have been craving pasta and Brent suggested we learn to make bolognese. So, I did some research and found a wide variety of approaches in cookbooks and on the internet. Some of my results: the meat was not always just ground beef (some recipes even included pancetta!), some recipes included wine, and just about every recipe used a different mixture of herbs and spices. Traditionally, bolognese is named after its rumored birthplace, Bologna, Italy, and is often also called ragù alla bolognese or just simply ragù (like the commercial brand). Dating back to at least the late 18th Century, this is a hearty sauce that comes with an interesting history.
We hope you enjoy our rendition of bolognese over zoodles or other veggies!