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Bolognese is a labor of love—from taking the time to finely dice the soffritto to building flavors layer by layer. This is not a sauce meant for busy worknights, this is a long, leisurely weekend cook—one where you can linger in the kitchen chopping vegetables (ideally with a glass of wine by your side) and enjoy your house slowly filling with enticing aromas as the sauce gently burbles away on the stove for a couple hours.
I must admit: This is the best bolognese I've ever made. The addition of dairy—a traditional ingredient in classic bolognese—is pure alchemy, effortlessly weaving the smokiness of the Sirārakhong Hāthei chillies, delicate sweetness of the Peni Miris Cinnamon, and fragrant nutmeg through the whole sauce. Plus, the whole milk works its magic on the meat, too, tenderizing it and turning it silky and sumptuous. My other secret ingredient? Doenjang, or fermented soy bean paste. It gets caramelized along with the tomato paste, adding a deep umami funk that will keep you coming back for bite after bite.
Enjoy with egg pappardelle, rigatoni (the ridges and tubes really catch the sauce, SWOON), or spoon over creamy polenta. This sauce is rich, so I find that half of the pot comfortably feeds 3 to 4 people, when paired with pasta or polenta, plus a side salad or vegetable. Do your future self a favor and freeze the other half. That way you can defrost long-cooked flavor and cozy comfort after a lonnnng day!