Bolognese-Style Pasta Sauce

A few weeks ago I began watching Secrets of a Restaurant Chef on the network I love to hate, the Food Network. The restaurant chef is Anne Burrell, who is an accomplished chef in New York, and Sous Chef to Mario Batali on Iron Chef America. I like her show a great deal and I like learning from watching her and listening to her secrets.


This past week I decided to make a Neopolitan Meatballs recipe from Eating Well, and I decided to change the sauce recipe and combine it with the Spaghetti Bolognese recipe that I saw Anne prepare on her show. But for some reason, the Food Network is only posting recipes from one of her shows so far. I think they've aired about five episodes. So I relied on my memory of Anne, preparing that marvelous-looking sauce. Aside from her advice on seasoning foods and some of the ingredients she used, I remember Anne talking about the Bolognese sauce as one that goes to the brink of destruction (from over-cooking) and then bringing it back from the edge to make a wonderful sauce with complex, deep flavors.


I think I did this sauce justice! It is seasoned more than it would have been and the flavor is amazing! I will definitely make my version of this sauce again. Maybe with the meatballs, but maybe not!

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