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" Bolognese is one of those sauces that people can get kind of legalistic about, claiming that recipes with tomatoes or without dairy or pancetta are not authentic. So I&amp;#039;ll just say that the recipe I made the other night was inspired by a bolognese recipe I read. Of course, I winged it, using ingredients I had on hand and simmering it a semi-long time (long being relative to my usual half-hour preparations). There were carrots, half an onion and celery in the bin, and some Italian sausage in the fridge that I had purchased on a whim the last time I was strolling through the wide, clean, brightly lit aisles of the local supermarket. My parents had never had gnocchi, so that&amp;#039;s what I tossed with the ragu.  I started by cooking the diced onion, carrot and celery in olive oil until they were soft. Then I removed the sausage from the casing and broke it up in the pan, cooking it until it was no longer raw. I added a can of diced tomatoes (I would&amp;#039;ve preferred whole peeled tomatoes or even some tomato paste, but diced was what I had on hand), lowered the heat all the way down and simmered it for the next 1\u00BD hours, stirring it every once in a while, until it got kind of jammy and meaty. Then I tossed freshly cooked gnocchi into the pan (I read that the shelf-stable vacuum-packed gnocchi, found with the dried pasta, had the best results, so that&amp;#039;s what I used). I don&amp;#039;t think the gnocchi was a hit with my folks, but my son and I liked it. The sauce gave me wicked heartburn, but it was pretty good, rich and deeply flavored. (I bet if I had made authentic bolognese, with beef, pancetta, milk and no tomatoes, my stomach would&amp;#039;ve been happier.) Here are some other takes on ragu:  Spaghetti with Meat Sauce Mushroom Bolognese Polenta with Sausage and Bean Ragu I enjoyed making gnocchi with my son once, but I have a hard time deciding on a sauce. What&amp;#039;s your favorite pasta sauce? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43830/by-any-other-name-5929/>