Bolognese (also known as “ragu”) is a meat-based sauce that is traditionally served with pasta and used in lasagna. It is believed to have been served since the 18th Century and originated from the town of Imola, near Bologna(1).
Pasta and Bolognese would likely be considered my culinary guilty pleasure. Although, as Mario Batali said, I never feel guilty about pleasure. In this recipe, we are using Rigatoni pasta but feel free to substitute your favorite pasta. This was one of the first dishes I learned to cook from Chef Gordon Ramsay and I consume it at least once every few weeks. Inspired by his recipe, this is my take on this amazingly sexy Rigatoni and Red Wine Bolognese.