This recipe combines ground veal, beef and pork creating a variation from the traditional meat sauce. I served the bolognese with a fresh egg spaghetti not the pappardelle pasta only because of local market availability. It’s always delicious and easy to make. The recipe is from Williams-Sonoma Essentials of Slow Cooking edited by Chuck Williams …
- Prepare all your ingredients before starting to cook!
- Final Product
- Final Product
- Before going in the oven
- Brown meats