Ok, I’ve watched a look of cooking shows, and read even more cookbooks. I always hear about Bolognese, real Bolognese, this magical meat sauce that’s simmered all day until it because a sweet, rich, “gravy” that just can not be beat. With a husband that loves his jar of Ragu, and hates any form of “chunky” I was really banking on the flavour being just that much better, to make it worth it. It was. Bo loved it, the kids loved it (Sophie REALLY loves it), and every bite just proved that sometimes it’s worth it to skip the short cuts.
Also – this freezes incredibly well. Do what I did, and make a giant double (or triple) batch, and store it in your freezer. I’ve already run through our entire supply, so I’ll be making this again soon. Nothing was better then 3pm on a Saturday, not feeling like cooking, and being able to pull that out for dinner. This is an all day cooking event though, as it just simmers away on the stove top building flavour, to make sure you don’t have anywhere to go.
I didn’t want to screw things up, so I went with a trusted source, Marcella Hazan, and her Essentials of Classic Italian Cooking, which is pretty much considered the go-to for real Italian recipes. I adapted it a little bit, using a bit more meat, and just before I served it I made a few little seasoning changes (added a bit of brown sugar and Italian seasoning), because I knew those were the flavours my husband and kids would be looking for. When you make it though, taste first, then decide if you need/want to add anything.