The Bolognese method is a traditional cooking technique originating from Bologna, Italy, primarily used for preparing rich meat sauces. This method typically involves finely chopping ingredients like onions, carrots, and celery, which are sautéed in olive oil or butter. Ground meat, often a mix of beef and pork, is then added and browned before incorporating tomato products and simmering the sauce for an extended period to develop deep flavors. In addition to the base ingredients, the Bolognese method may include wine, milk, or cream to enhance the sauce's richness and complexity. It is commonly served with pasta, particularly tagliatelle, and is a staple in Italian cuisine, celebrated for its hearty and comforting qualities.