we had a bolognese at the talimo’s a couple weeks back. it was excellent enough to try and reproduce exactly, but i have taken a bizarre (yet principled) stand against ground turkey in italian cooking, so i cobbled my own together — creating a kind og bastard child of Emeril Lagasse and Mario Batali.

(i’m not going to be able to get that vision out of my head, like, ever.)

mine ended up a little dry, so keep the wine on hand — next time i’m probably going to add another 1/2 cup of white and red to the recipe so it doesn’t go bone dry after 2 hours of simmering.