Most Bolognese sauce recipes call for browning chopped meat with aromatic vegetables and then simmering the meat with tomatoes. In this method, you slowly simmer larger pieces of meat, which allows the sauce to develop a deeper, more complex flavor and makes it possible to eliminate every trace of fat.
Season the meat with salt and pepper. In a pot large enough to hold the stew, heat 3tablespoons of the oil over high heat. Working in batches, brown the meat on all sides. This should take about 20 minutes for each batch.
Pour the burnt oil out of the pot, return the pot to medium heat, and