Bolognese is primarily a meat sauce, with just a bit of tomato for flavor. For instance, my favorite Bolognese recipe from Mario Batali calls for just 3 oz of tomato paste to 2 lbs of meat. The rest of the liquid in the sauce is wine and milk. Marinara sauce IS, at it's simplest, a tomato sauce.
Subsequently, one may also ask, what is in a Bolognese sauce?
Outside Italy, the phrase "Bolognese sauce" often refers to a tomato-based sauce to which minced beef (or pork) has been added; such sauces typically bear less resemblance to ragù alla bolognese being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country.
Is Ragu the same as Bolognese?
Ragu is not Bolognese. It's true that both are Italian favorites, both are sauces made with meat, but's it's also true that they are different. Most people think of Ragu as a tomato sauce, but it's actually a meat-based (veal, beef, lamb, pork, fish or poultry) sauce with a small amount of tomato sauce added to it.
What goes in Bolognese?
Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over. Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.