A true bolognese requires a mix of meats and some milk. My version has veal, pork, beef and pancetta.
Something else. While I agree with most everything in this recipe, if you are going to take this much time (as you should) to make a good ragu, you should reduce the meat several times with infusions of stock, balsamic vinegar, wine. Otherwise, he is right, real deal. - 29 Sep 2008
Time-consuming so I make up a huge batch and freeze it. my kids love it, the meat becomes so tender, - 29 Sep 2008
This turned out great, it is definitely in my rotation now. - 29 Sep 2008