Bolognese Sauce

Brunoise. If you don’t know the term, it means cutting your carrots, onions, and celery (or whatever veg) into tiny squares the same size. What the term does is explain, in one word, a precise cut everyone will know in an environment where there’s little time to explain things. The reason you want veg brunoised is for even cooking times and so that you don’t end up getting random giant chunks of one flavor or another. Sauce should be balanced.