Sure, I'm Italian, but that doesn't mean I was born with a simmering pot of ragu on the stove. Like everybody else, I had to start with somebody's recipe, and for this family, this has been my go-to for years. In our house Bolognese sauce is kind of a rock star. Easily one of the most requested recipes for kids, adults, and guests, this one is on repeat. I usually quadruple the recipe as it’s pretty small, but boy is it versatile, and it’s simply fantastic as a next-day leftover. Deeply flavorful and authentic, either red or white wine is delicious in this, and I often use sweet Italian sausage rather than ground pork, but either works well.

Here’s the link to Philo’s Kitchen where you can follow his recipe in the slow cooking section.  I love how his wording reflects his Italian accent: He instructs the home cook to use a “tick-bottomed pot” meaning, of course, a “thick-bottomed pot” for example. I hope no one ever edits Mr. Trapella’s writing; it’s one of the joys of the recipe.

For the perfect soft bread accompaniment, check out this recipe.