A go to Bolognese or Ragù sauce is an absolute must in my world. There are countless times when my clients just want a low key, comforting meal and Bolognese is usually the answer! But of course, I have to make it really fabulously because well, that’s what they are paying me for!
It’s a combination of a Ragù sauce and a Béchamel sauce that I originally used a few years ago for a Lasagna dish. The addition of the Béchamel just gives it that extra creamy flavor and let’s be real here people, what isn’t better with a little butter, flour and milk???
This Bolognese is a total keeper. Made with both beef and pork and a giant glug of wine, it’s pretty much a winner in my book. Not to mention it makes a whole lotta sauce! Which is perfect because I can stick half of it in the freezer for a rainy day when I am in a crunch either at home or at work!