Pasta Bolognese

Ah, Bolognese! I have eaten Bolognese at beloved restaurants in Modena, Bologna, and Milano. To say it is the go-to sauce of Emilia-Romagna is a gross understatement. Everyone has a favorite recipe or tip. I think the right balance of meats, coupled with the addition of tender, long-cooked onions and garlic, coupled with the exact amount of tomato, is the key. The most important gesture is long and slow, don’t rush. Also, the sauce will freeze well; it tastes better after a sojourn in the r