Which is it? Bolognaise sauce or Bolognese sauce.?

It is Bolognese sauce in Italian, Bolognaise is the french way of spelling it, that means there isn't a difference they are the same.

Classic Bolognese Meat Sauce (bolognaise): 3¾ hours 45 min prep 4-6 servings 1 tablespoon vegetable oil 4 tablespoons butter 1/2 cup onions, chopped 2/3 cup celery, chopped 2/3 cup carrots, chopped 3/4 lb ground beef (preferably chuck and not too lean) salt black pepper, freshly ground 1 cup whole milk 1/8 teaspoon nutmeg, freshly ground 1 cup dry white wine 1 1/2 cups chopped tomatoes (canned Italian) 1 1/4 lbs pasta (fresh weight NOT DRIED) parmigiano-reggiano cheese, freshly grated 1. Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent. 2. Add the celery and carrot and stir for two minutes while cooking to coat them well. 3. Add the ground beef, a large pinch of salt and a few grindings of black pepper. 4. Cook the beef while crumbling it with a fork until the beef has lost its red colour. 5. Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away. 6. Add the nutmeg. 7. Add the wine and let it simmer until it has evaporated. 8. Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface. 9. Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen. 10. Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

ragù; ragù alla bolognese; bolognese sauce

[rah-GOO boh-loh-NYEH-zeh] A thick, full-bodied meat sauce that's a staple of northern Italy's Bologna. Ragù usually contains ground beef (and sometimes pork), pancetta tomatoes, onions, celery, carrots and garlic, enhanced with wine, milk or cream and seasonings. The term alla Bolognese (in French, à la Bolognese) on a menu designates a pasta or other dish sauced with ragù. The words for Italian ragù and French ragoût (though for entirely different dishes) are both derived from the verb ragoûter, which means "to stimulate the appetite."

Bolognaise is French, Bolognese is Italian. They both mean with meat.

Bolognese.

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Bolognese Sauce salt pepper 2 shallots, chopped 4 cloves garlic, minced 4 tablespoons extra-virgin olive oil 1 1/2 lbs lean ground beef 1 (28 ounce) jar canned tomatoes 1 (5 1/2 ounce) can tomato paste 2 teaspoons oregano 2 teaspoons basil 2 teaspoons fresh parsley (optional) 4 large mushrooms, sliced (optional) 1. In a large pot, heat the olive oil with low heat. 2. add shallots and garlic and saute until transparent. 3. add ground beef, and stir until browned and well seperated. 4. season with salt and pepper to taste. 5. add tomatoes, oregeno, basil, mushrooms, parsley, and tomato paste. 6. bring to a boil then reduce heat and allow to simmer until sauce thickens.

Sauce bolognaise is for in french.

Bolognese sauce is english.

But they both are the same thing :P

bolognese, from bologna in italy, although in italy bolognese doesn't actually have meat in.

Depend if you come from Europe or The U.S.Both are the same stuff.Bolognaise is a French word

Blognese:the eglish version of that word.