# Bolognese Sauce Recipe | Made In - Made In

The dish that launched Chef Jo Chan’s culinary career is a twist on bolognese sauce. Adapted from a recipe from NYC’s Barbuto, this may become your new go-to.

Here in the states, bolognese is a catch-all term that’s often misapplied to meat-heavy tomato sauces and other ragùs. In the Emilia-Romagna region of northern Italy where the dish hails from, it’s a simple, satisfying, and savory meat sauce identifiable for its use of ground meat, soffritto, tomato, and dairy. It’s widely considered the domain of the nonna, but you’ll still find it on nearly every Italian-influenced restaurant menu across the world—served over [fresh egg pasta](https://madeincookware.com/recipes/fresh-pasta-dough), it’s just that good.

Chef Jo Chan first learned how to make it at Barbuto in New York City, where it was the barometer for culinary excellence. Through diligent making (and remaking) of bolognese, Chef Chan learned the patience and attention to detail that makes a good chef great—hence why she views it as the dish that launched her culinary career. The version below is an evolution of Barbuto’s bolognese, enriched with white wine, cream, and triple concentrated tomato paste (the good stuff!). Made in the [Stainless Clad Rondeau](https://madeincookware.com/products/stainless-clad-rondeau?gclid=CjwKCAjwoIqhBhAGEiwArXT7K98liEkilchCZyjR7yQoELCa2n5176R1Gu80bZULv1gAAQsI7A8bTRoCoScQAvD_BwE), it’s a slow process—but completely worth it.

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URL: https://madeincookware.com/recipes/bolognese-sauce