Today I want to tell you the story of a lasagna Bolognese that did not came to be. A few weekends ago, I made a big batch of ragu alla Bolognese on a quiet Saturday afternoon. I loosely followed the recipe on Fine Cooking. It was a simmering haven of comfort from the minute the onion hit the pot to the moment I greedily slurped the last strand of tagliatelle coated with sauce.
The great thing about ragu is leftover. It would be a pity if you’re only making enough for one meal since the time and effort are the same. The meaty taste of grass-fed beef and the sweetness of carrot, onion, celery meld together into something magical after hours of simmering. After a satisfying dinner of fresh tagliatelle tossed in ragu, I packed away three containers of leftover sauce to the freezer. I told Little Brother to help himself to the leftovers in case he wanted to take home some quick meal options for weekdays.