Few sauces are as comforting or as misunderstood as Bolognese. Often labeled simply as “meat sauce,” real bolognese is so much more than that. At Pastamore, we take pride in preparing this traditional Italian staple the way it was meant to be made: slow-cooked, deeply flavorful, and crafted with care. So, what actually makes a great bolognese? One of your favorite Amherst restaurants is here to break it down.
It Starts with the Base
Authentic bolognese begins with a classic Italian base: soffritto, a mixture of finely chopped onions, carrots, and celery. Sautéed gently in olive oil, this trio builds the aromatic foundation for the entire sauce. It’s not just filler, it’s flavor.
A touch of garlic can be added (though purists might argue otherwise), but it’s used with restraint. The goal is to balance, not overpower.
Quality Meat, the Right Way
A proper bolognese isn’t about piling on meat but rather choosing the right mix. Traditionally, it includes a blend of ground beef and pork, though some recipes add veal or pancetta for depth. What matters most is browning the meat slowly and evenly, allowing the flavor to develop without rushing. At Pastamore, we use a time-tested combination that delivers richness without being greasy.
The Slow Simmer
What sets bolognese apart from other tomato sauces is patience. This is not a quick, 30-minute meal. Once the meat is browned, a bit of white wine is added to deglaze the pan, lifting up all those flavorful bits stuck to the bottom. After that, whole or crushed tomatoes are added, but sparingly. This isn’t a tomato-heavy sauce. The meat is the star.
Then comes the most important step: the long simmer. A true bolognese cooks low and slow for hours, allowing the ingredients to break down, the flavors to meld, and the texture to become velvety and thick.
The Creamy Finish
Many traditional bolognese sauces are finished with a splash of milk or cream, which softens the acidity of the tomatoes and adds silkiness to the final texture. It’s a small step that makes a big difference.
Pairing Perfection
While spaghetti is often paired with meat sauce in American-style dishes, bolognese is best served with wider, flatter noodles, such as tagliatelle, pappardelle, or our house-made linguine. The broader surface area holds onto the thick sauce better, giving you that perfect bite every time.
Pastamore | Amherst Restaurants
Whether you’re in the mood for hearty bolognese or craving something completely different, we’ve got plenty of mouthwatering options to satisfy any appetite. Our kitchen is always cooking up something fresh, flavorful, and made with care. Come stop by one of your favorite Amherst restaurants and check out our full menu to find your next favorite dish!
