I rarely make main dishes–baking is much more my thing. But bolognese sauce is one of the few things that I can actually cook.
The original recipe came from Ree Drummond’s “The Pioneer Woman Cooks” cookbook. (She also has a hilarious blog, if you ever have a few minutes to kill.)
I eliminated the carrots from the original recipe (I know it’s a traditional ingredient in bolognese sauce, but I want my children willing to eat the dish). I also saute the garlic with the onion in order to enhance the garlic flavor. I discovered that adding veal demi-glace deepens the flavor of the bolognese sauce, so that it is less two dimensional.
Fresh herbs are better than dried (obviously), and the more time you have to simmer the sauce, the better melded the flavors become. Although in a pinch, simmering for thirty minutes is fine. Simmering two hours is just better.
I typically serve this with homemade meatballs, but that is a recipe for another day.
The recipe can be found here: Bolognese Sauce