Rigatoni with Veal Bolognese and Butternut Squash
Andrew Zimmern makes his velvety pasta sauce--a classic Italian combination of sweet squash and veal--even more luscious with a touch of cream.
Cavatelli with Venison Bolognese
"I created this recipe for my father-in-law, who is a big hunter," Symon says. "I'm always looking for ways to cook up his fantastic venison in the fall and winter." In place of the traditional Bolognese combination of beef, veal and pork, the venison gives this lush sauce a great gamey flavor.
Pappardelle with White Bolognese
Carmellini serves this tomato-free take on the classic pasta sauce at Locanda Verde, his modern Italian taverna inside Robert De Niro's Greenwich Hotel. He simmers ground veal and pork in white wine and half-and-half, creating a velvety cream sauce to toss with pappardelle.
Peruvian-Style Pasta Bolognese
Inspired by tallarin saltado, a classic Peruvian comfort food, this dish combines garlicky soy-flavored noodles with a rich meat sauce. Ricardo Zarate usually prepares the sauce with diced beef tenderloin but the ground beef here makes it quicker for weeknight dinners.
Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
Quick Bolognese Sauce
This meaty sauce from Michael Chiarello is a terrific version of the classic.
This bolognese sauce is great with just about any pasta, not just in lasagna.
Slow Cooker Bolognese
This Bolognese features a combination of only two meats, ground beef and sausage, but it produces superior results and it's even better the next day. It's great to freeze and have on handfor months.
Spaghetti with Mushroom Bolognese
Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian Bolognese from F&W's Kay Chun. Miso is the secret ingredient that adds extra seasoning and depth of flavor.
Vegetarian Lentil Bolognese with Spicy Mint Butter
This lentil sauce is wonderful on its own, but a swirl of the spicy mint butter elevates it to ever-more delicious heights.
Orecchiette Bolognese with Chestnuts
Daniel Boulud tops house-made orecchiette (ear-shaped pasta) with a bolognese sauce prepared with venison, pork butt, chicken liver and veal stock. He finishes the dish with fresh porcini mushrooms, chestnuts and butternut squash.
We find this sauce, which is traditionally simmered for a long time, tastes just as good when cooked for less than half an hour. Now you won't have to consign Bolognese sauce to the lazy Sunday afternoon of cooking that never comes.