Bolognese; alla Bolognese

Named after the rich cookery style of Bologna, Italy, Bolognese refers to dishes served with a thick, full-bodied meat and vegetable sauce enhanced with wine and milk or cream. The term alla Bolognese (in French, à la Bolognese ) on a menu designates a pasta or other dish sauced in this manner. The Italian term for this sauce is ragu Bolognese, or often simply ragu.