Best Bolognese

I did modify this recipe pretty extensively out of what was available in my pantry and having some experience with making bolognese before. I made a large batch (12 servings) and traded one lb of beef for pork. I only had about 1/3 cup of tomato paste so I added a 14oz can of san marzano tomatoes. I opted for two cups of red wine. Came out pretty good!

Our fave bolognese, skip the nutmeg!

Very good. Triple and make with 3 lbs of meat. Freezes well.

Subbed bacon for the pancetta and still turned out delicious! Definitely worth the long cook time.

worth the time and effort, great to keep in the freezer. I always add an extra can of whole tomatoes and simmer for as long as possible 4hrs+

Very nice as a standalone pasta, not the usual bolognese I have known but still delicious

I've made this multiple times and it's my go-to ragu for a cold day!

Pretty tasty! Much better than the recipes that go heavy on tomato sauce. Letting it cook for 2 hours definitely helps the meat get tender.