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A Bolognese:
Chop an onion.
Get a bigh pan.
Fry onion in extra-virgin with a pack of pancetta/bacon.
Garlic?
Add lots of ground beef.
Add about a third as much ground pork.
Fry until it browns a touch (ie, not pink).
Add one or two cans of peeled plum tomatos.
Add a small jar of fresh Pesto sauce.
Mash it, swirl it.
Add a good slug of the fine Barolo with which you'll be accompanying this dish
Have half a glass while you're at it
Turn the gas down as low as it will go. I find going the other way with the knob does the trick.
A dash of milk doesn't hurt.
Wait for at least an hour and a half, then serve mixed into Penne/Spaghetti/Tagliatelle, and topped with lots of fresh Parmesan or Pecorino.
Eat with spoon (left hand) and fork.
Any leftovers (not the pasta) will taste better tomorrow! Heat in pan with a touch more milk.
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