Bolognese Ragu

This recipe travelled across the Atlantic with the Italian migrants, and the classic American dish was born. Some recipes call for the use of milk in the ragu. I am not a fan, but, that said, butter and cheese added at the end of cooking is, I suppose, a substitute for this thinking. My other pet hate is plonking the sauce on top of plain pasta. You need to have the pasta emulsified with the sauce, seasoned well and tossed in butter and olive oil first. I always make more than I can serve so I vacuum seal a bag and freeze it for midweek meals. This sauce is also brilliant when ladled over steamed sweet potato or a baked potato with all the trimmings.