Ever since we had John’s Baked Ziti a few weeks ago, I’ve been jonesing for pasta. I didn’t need anything particularly cheesy, but I really wanted the richness and comfort of some meaty noodles. Meaty. Noodles.
I had always wanted to try to make a ragu/ragout style meat sauce, and started checking around for ideas and recipes involving bolognese. “Authentic” Italian bolognese isn’t a tomatoey marinara spaghetti sauce with meat, like most of us grew up on. It’s really focused on the meat, and has a base of fresh caramelized veggies. The more recipes and pictures I perused, the more clear it became that I had to make pasta with bolognese sauce.
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