It is said that there as many ways to make a Bolegnese, or ragu sauce as there are families in Bologna, Italy. I found this one in a Food & Wine magazine, but it’s not my favorite. I like the recipe in the Saveur cooking Italian book better. But it went down just as fast as the others I have tried. I think spaghetti night is just really hard to mess up. The good bread, sliced at the table, grated Parmesan, slurping noodles… It’s all good. Mom and dad can choose a nice red or white wine with this one as it isn’t a dark red sauce or too red meat, as we used beef, pork and a little veal. Plus the white wine softens it up. We got a loaf of rosemary bread from Essential baking and slathered those slices with butter to mop up. And there is usually seconds that get better by the next day.
A Summer of Recovery - 5 Eagans In The Kitchen Together 