Getting to the meat of good, hearty Bolognese sauce

In his new book, chef Heston Blumenthal plays around with Bolognese, making a sauce base with oxtail and pork shoulder.

By Jonathan Levitt

Globe Correspondent / February 21, 2007

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Bolognese is the sauce of the moment, gracing the menus of humble and haute restaurants all around town. Deeply flavored and meaty, it might be called the steak lover's dream of pasta. Although the words alla Bolognese have come to mean any Italian-style meat and tomato sauce, all Bolognese sauces are not the same. (Full article: 771 words)