This is one of my most requested recipes. It comes from the Emilia-Romagna region of Italy, from the town of Bologna, hence the name Pasta Bolognese. There are quite a few ingredients, so when I make this sauce, I go ahead and make extra and freeze the rest. It reheats well and makes for a quick and tasty dinner. Barry and I eat it with thick pasta, such as Cavatappi or Ziti. But you can never go wrong with pairing this sauce with any type of pasta, use what you love.

To get the complete printed recipe with the list of ingredients, click on the link labeled “Bolognese Sauce” in my list of recipes. Or you can just click on the video above and I'll show you how to make it!- Debbie