BOLOGNESE SAUCE
(“Essentials of Classic Italian Cooking”)
This recipe takes time, but not that much effort. Always delicious, and imho better the next day.
There are some variations iirc between different editions of the book in terms of the meat (beef vs beef & pork), when the milk goes in, and quantity of tomatoes. (The one I like is low on tomatoes, I think the milk going in first makes the meat more tender, and I used pork & beef the first time but either beef only or beef & turkey after that.)
I cook the first part of the recipe as written (milk, wine) but often speed up the the part after the tomatoes go in with a pressure cooker to no detriment.
I cooked the bolognese sauce specifically for her lasagne this week, but I have about half left which I’ll enjoy with tagliatelle.
