A simple recipe—ground red meats (usually a blend of one or more: beef, pork, or veal), tomatoes, some spices. Maybe we get fancy with the mirepoix.

People I care for deeply know about my admiration for a great sauce—salsa, pesto, aioli, ... (the list goes on). Bolognese is not even my favorite sauce, but it's good enough to write about and document, just like most things in life. I also happen to be yearning for it this week—the week I decided to bring this blog to life.

So, howdy hey and welcome. This is my blog. There is a very high probability that we'll find more than just scribbles about Bolognese on this corner of the web. Maybe we'll produce some content that barely relates to food at all. Also, a fun fact: Italians don't even call it Bolognese; they simply refer to it as ragù.

“Bone Apple Tea” — Unknown