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Ive always used dry white wine in bolognaise, but as others have said, it isnt a neccesity.
Grape juice or alcohol free wine will work just as well.

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ORIGINAL: sirsholly

quote:

Ive always used dry white wine in bolognaise, but as others have said, it isnt a neccesity.
Grape juice or alcohol free wine will work just as well.

i use the booze....
It would seem to me grape juice would be too sweet?

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ORIGINAL: spiceguy2009

MissAsylum,

May I suggest Fre, it is a non alcoholic wine which is actually made from grapes and is almost drinkable, so therefore it is almost useable for cooking in a pinch. As to Classic Bolognese(Bolo-naise) is the proper pronunciation, here is the classic recipe from the town of Bologna in Italy: It is not the typical tomato sauce you see here in America. Hope this helps

5 tbsp extra virgin olive oil
3 tbsp butter
1 carrot, finely diced
1 medium onion diced
1 rib celery finely diced
1 clove garlic, sliced
1 lb ground veal
1 lb ground pork
1/4 lb pancetta or slab bacon, ground
1/2 tube of tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, to grate

In a 6 to 8-quart, heavy bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. When ready to use, the cooked pasta (classically is done with spaghetti, but I like a Tagliatelle or Fettucini) should be added to a saucepan with the appropriate amount of hot Bolognese, and tossed so that the pasta is evenly coated.