I've made a few batches of this bolognese recipe from Ree Drummond, and it is tremendous every time. It's rich and rustic and hearty, the kind of pasta dinner that knocks you to sleep immediately.
A few modifications I've made are the use of fresh herbs instead of dried, the addition of 3/4 pounds of bacon, and about a 1/4 pound of mushrooms run through a food processor until they're very finely diced. The mushrooms melt into the sauce and combine with the fresh herbs to develop an incredible earthy taste. The recipe make a huge amount of sauce and it keeps excellently in the freezer, so make sure you have some free containers on hand. And if you throw it on some chicken parmigiana, you can eat the world's top three livestock animals all at the same time.
