Bolognese; alla Bolognese
[ boh-luh-NEEZ; ah-lah boh-luhn-YAYZ; It. baw-law-NYEH-seh ]
Named after the rich cookery style of Bologna, Italy, Bolognese refers to dishes served with a thick, full-bodied meat and vegetable sauce enhanced with wine and milk or cream. The term alla Bolognese (in French, à la Bolognese) on a menu designates a pasta or other dish sauced in this manner. The Italian term for this sauce is ragu Bolognese, or often simply ragu.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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