Home > Cooking > Encyclopedia

	Encyclopedia
	Bolognese; alla Bolognese bolete; boletus bollito misto bologna; baloney Bolognese; alla Bolognese Bombay duck Bordeaux wines Bordeaux wines Definition: [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 (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?