Recipe: Bolognese Sauce
Description: This hardy meat sauce is often referred to as Rag&ugrave;, short for Rag&ugrave; alla Bolognese.&nbsp; A version of it made with meatballs, sausages, and any leftover meat was a staple in our household, served at least one night every week.
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In parts of Italy, the sauce starts with a battuto, a flavor pack made with minced carrots, celery, onion and salt pork.&nbsp; Once cooked together, it is called soffritto.&nbsp;

Mom usually started her &quot;gravy&quot; with slices of salt pork, discarded once rendered.&nbsp; Next she saut&eacute;ed onion and garlic until transparent and also discarded them.&nbsp; Meats were browned and mostly cooked through, followed by tomato&nbsp;paste, crushed tomatoes and lots of basil.&nbsp;

Here's a very simple version we frequently make at home.&nbsp; It's the ultimate comfort food, is really easy to make, and it is simply delicious.&nbsp; We always double the recipe and freeze dinner portions.&nbsp; Italians believe leftover sauce tastes even better than the original.&nbsp; 

&quot;Italian&quot; just doesn't get any better than this!&nbsp; Remember, PLEASE DO NOT overcook the pasta.
Ingredients: [{"text": "3 large sliced garlic cloves"}, {"text": "1/4 cup olive oil"}, {"text": "1 lb ground mild italian sausage meat without casing"}, {"text": "1 1/4 lbs ground beef"}, {"text": "2 (28 ounce) cans crushed italian plum tomatoes with puree"}, {"text": "1/4 teaspoon red pepper flakes"}, {"text": "1 tablespoon dried Italian herb seasoning"}, {"text": "2 -3 sprigs fresh basil"}, {"text": "1 lb pasta"}]
Instructions: Saut&eacute; garlic in the olive oil.&nbsp; Discard when lightly brown.
Add ground sausage and beef.&nbsp; Using the edge of a spatula, chop to break meats apart while browning.&nbsp; When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed.&nbsp; Stir occasionally to prevent bottom from burning.
When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt.&nbsp; Add pasta, stirring initially to prevent sticking.&nbsp; When water reaches a second boil, reduce heat but still maintaining a boil.&nbsp; Cook pasta al dente, firm and chewy, about 12 minutes.&nbsp; Sample pasta for proper texture earlier to ensure pasta isn't overcooked.&nbsp; When ready, drain in a strainer.
Discard basil.&nbsp; Adjust for salt.  Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta.&nbsp;&nbsp; Mix strained pasta in the pot with a large spoon.&nbsp; When coated, place in a serving platter or individual bowls and top with lots of sauce.&nbsp;&nbsp; Pass grated or shredded parmigiana cheese.
Refrigerate or freeze leftover sauce.
