Bolognese in 10 Easy Steps -- Homemade with Chef Maides

Certified Piedmontese Chef Ben Maides walks you through creating a rich, beefy sauce, perfectly al dente rigatoni, and even how to plate it like a pro.

Did we mention he's up for a James Beard Award? And here he is: straight from the kitchen of his hugely successful restaurant called Au Courant in Omaha, Neb., teaching you how to make the best Bolognese of all time. Stay tuned for more how-tos from Ben in our Homemade with Chef Maides series!

2 pounds Certified Piedmontese ground beef

2 sweet onions, small diced

4 cloves garlic, sliced

1 cup red wine (optional)

52 ounces crushed tomatoes

2 cups tomato sauce

1 teaspoon chili flakes

½ cup basil, torn

2 bay leaves

Kosher salt and fresh ground black pepper, to taste