We've been discussing lasagna and Tammy mentioned classic Bolognese
sauce. It's been long enough that I don't recall the last time it was
brought up. What do you think makes a great Bolognese sauce. I read
a pretty good sounding one in Saveur magazine using pork, beef, and
lamb, cooked so long and slow even TX brisket Q'rs packed up and went
home. Got any good recipes?

nb