Ragù, part two: la bolognese

Sometimes we just forget how good basics are, and this is why we have  holidays, that  give you the opportunity to review the classics. One year ago, roughly, I took my time to cook properly for the New Year’s Eve and made ragù alla napoletana, and sartù. This year I kept it even simpler: I made gulash and classic lasagne, with ragù alla bolognese. The original take on the famed bolognese sauce, yes. I came out with a new resolution: do more of this, the next year.