Sauce bourguignonne Sauce bourguignonne Sauce bourguignonne , Bourguignonne sauce, is a French sauce with a base of red wine with onions or shallots, a "bouquet garni "(parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce. Just before serving it is mounted with butter and seasoned lightly with cayenne pepper. Like all red wine sauces, it may have some mushrooms added during cooking to enrich the flavour. When the sauce is used to accompany sautéed meat or poultry, it is made directly in the sauté pan in which these items were cooked. The onions or shallots are sautéed in
Bolognese sauce and the sauce may be laid on top of the spaghetti (rather than being mixed in, in the Italian manner) or even served separately from it (leaving diners to mix it in themselves). It is often served with grated parmesan on top, but local cheeses, such as grated cheddar are also often used. The sauce is commonly referred to as "Bolognese sauce" or just "spaghetti sauce", but is actually closer to a Southern or Central Italian style of pasta dish, as true Bolognese sauce is generally served in Italy with tagliatelle ribbons, and not with spaghetti. Although so-called "spaghetti bolognese"