No, I am not being a Bolognese Sauce snob, so there!
There are many ideas on making a “proper” Bolognese sauce and the “correct” pasta to be used. Firstly, the sauce is a rather refined and delicate one. However, over time, it has become rather corrupted. It’s not a heavy, messy, stogy, tomato-meat sauce thrown on top of some overcooked spaghetti! In England it has become known as Spag Bol! What’s the world coming too!
On your behalf, I have conducted a bit of research. What a good girl! I have tested two recipes and both are prettymuch on the same page. Mario Battali’s and Lidia Bastianich’s seem to fall into line, more or less, with the “Designated Official Recipe for Bolognese Sauce” by the Bolognese chapter of the Academia Italiana della Cucina. Bon Appetit’s “Classic Ragu Bolognese”, uses ground beef, ground veal, pancetta, red wine, beef or chicken stock and a bit of tomato paste, as well as the traditional, milk.
Check it out! By the way, make fresh tagliatelle or fettuccine** or you will get the Italiana della Cucina police showing up at your door!
**If you are in the mood for tagliatelle with Bolognese Sauce, please see “Official” Bolognese Sauce.
**If you would like to make your own tagliatelle/fettuccine, please go to Food Processor/Stand Mixer Pasta Dough.