So on to Pasta Bolognese. This thick, rich, meaty dish epitomizes the marriage between al dente pasta dressed with just enough sauce. This is not red sauce, it's meat sauce-tinged with a bit of tomato, white wine, and milk (which keeps the meat nice and tender). I have always based my recipe on the version from legendary Marcella Hazan. Over the years it's morphed into my own version, still true to its root method and ingredients with just a few changes. While Marcella uses just beef in her recipe, I like mine with veal (for tenderness) and pork (for richness) along with the beef.
This is a sauce that benefits greatly from a long, slow simmer. You don't make it in a hurry and you don't make it for two people. It's food for a crowd-that said, it freezes beautifully. Most of the cooking is largely unattended so don't be scared off about the steps.
A great variation on the sauce it to make a bechamel and layer the two sauces with fresh pasta sheets and freshly grated Parm for an amazing Lasagne Bolognese.