While pasta with EVOO and/or butter is fine, I like a big, meaty Bolognese, and made Ann Burrell’s recipe two Sundays ago. Worth the time and effort, really good stuff, all agreed.
In general, foodnetwork.com is really pretty darn good for recipes, I find.
Pasta Bolognese
http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe.html
I just used ground beef and a couple of spicy Italian sausages.
I like Novella Lawson’s Lamb ragu with parpadelle. Yum! Spicy with a touch of sweet from a dab of currant jelly.
I like Nigella Lawson’s Lamb ragu with parpadelle. Yum! Spicy with a touch of sweet from a dab of currant jelly.
Stupid autocorrect