Traditional Bolognese sauce is one of my favorite things ever. Everyone in my family has their own recipe. My Aunt Meg’s recipe, which we eat every Christmas Eve, has become so ingrained in my flavor memory over the years that I knew immediately she had changed it this past holiday. When I was younger, I remember always doctoring my mom’s because she didn’t add the milk that the recipe traditionally calls for… so I would when she wasn’t looking. She also has long slivers of onion in hers, and my aunt has big chunks of carrot. Each recipe is so special, memorable, and belongs to each person. I am sharing mine, with the complicated step of veal stock that you can certainly skip and swap for beef stock. My Bolognese is amazing in lasagne, and if you feel like a challenge I will include those steps below, as well.

The novel coronavirus has created a new normal, hopefully this is all temporary, but part of my new normal is completely avoiding the grocery store at all costs.