At some point during my childhood, my dad decided he was going to learn how to cook and perfect Bolognese. It’s his favorite sauce, and as he worked on it, it became a Sunday tradition for a while. I will always remember him in the kitchen, carefully dicing the onion, carrots, and celery as he would prepare it. I also remember him and my mom telling me there was no veal in the sauce when I was on a “must not eat veal” kick during my teenage years (turns out they were lying to me!). My adaptation below is a mix of Lidia Bastianich’s and Marcella Hazan’s. I combine the ricetta antica (old recipe with milk) and the ricetta tradizionale (more contemporary recipe without milk), and it’d DELICIOUS…and…it doesn’t contain any veal.
See full recipe below!