I have tested and tweaked this Spaghetti Bolognese over the last 3 years.It’s richly meaty with a mixture of beef and pork, with layers and layers of flavor.It’s become my personal Sunday sauce—my “I need to feed people and make them feel loved” recipe.

Dare I say, it’s exactly what you want in a Spaghetti Bolognese.  My Spaghetti Bolognese Magnum Opus  If there’s a pasta sauce I love most, it is Bolognese.The long simmered meat sauce, thick and hearty, rendered silken and glossy when tossed with spaghetti and a little pasta water is something I’m perpetually craving.  I will order it in the best and bleakest of conditions, always hoping that no matter what restaurant or casual pizza shop I find myself in, I’m just around the corner from the best bolognese I’ve ever tried.Or at least I’ll be mildly satisfied.

(Kind of like dating these days…)  In fact, it was my go-to order until I realized something.Restaurant Spaghetti Bolognese has been attacked by the scourge of heavy cream.Instead of a rich tomato ragu, it seems to always be pale and creamy, at least for this lactose intolerant Chinese girl.  (Technically, milk is a traditional ingredient for bolognese, but not to the point that it becomes more cream sauce than tomato sauce!)  So I decided to brush off this recipe, which began on a solo trip to London, cooked in my Airbnb.

Since then it’s been vetted by friends, shared, and refined until I felt confident enough

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