Accueil > Term: Bolognese
Bolognese
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.
- Partie du discours : noun
- Secteur d’activité/Domaine : Arts culinaires
- Catégorie : Cuisine
- Company: Barrons Educational Series
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