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.<\/p>\n
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.)<\/p>\n
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.<\/p>\n
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.<\/p>\n
I typically serve this with homemade meatballs, but that is a recipe for another day.<\/p>\n