On Sat, 21 Mar 2009 16:53:34 -0400, "James Silverton"
> wrote:

>The recipe is fairly close to the one I use but remember many say that
>Bolognese ragu is "a meat sauce with tomato not the reverse". My recipe
>uses 4 tabs tomato paste and no canned tomatoes. I'd forget the nutmeg
>and anise but would use oregano. You can combine other meats in the
>mixture, including bacon and pepperoni sausage.

That's pretty much what I use, except I use passata and no pepperoni.
Pepperoni sounds good though - I may try that next time. I always use
white wine too.

>I don't know if I'd cook for six hours, two suffices, IMO. In my
>experience the ragu should be inspected every half hour or so and, if it
>looks dry, add 1/4 cup of milk. It looks a bit strange when added but it
>is incorporated in a few minutes and adds to the flavor.

I find that the addition of milk gives it a smoother 'mouth feel'.