no creative name for this dish, because why would you mess with such a classically stunning dish.
comfort food on a cold winters night, pure satisfaction alongside a deep red wine… whatever the circumstance, this dish is hard to beat.
yea, it takes a lot of time, and this recipe is no exception….. but its worth the effort. dont rush it – it just wont be the same. make it with love and enjoy every minute, otherwise dont do it.
i break the effort up by doing the bolagnaise the day before… that means it rests over night, intensifying the flavours even more and the bonus is less work the next day.