Up to now I have had a very small repertoire when it came to pasta sauce:

1. Something creamy

2. Something in a tomato sauce... which I had always referred to as Bolognese.

Recently though, I have discovered that Bolognese doesn't really involve tomato at all, at least not in the 'throw in a bottle of crushed tomato' kind of involvement. Also, Bolognese (so I'm told) can have butter in it - yeah... butter!

Well that revelation certainly peaked my interest. I'm all mixed up though because now I don't know what to call the tomato stuff (I'll do a post with that stuff though 'cause I like it - I've got it down to a science now), in the UK they call it 'bog' or 'bol'.

(Wanda's) Classic Bolognese

serves 4

1 lb of mince (beef or lamb would work nicely - both?)

good sized chunk of Pancetta (ok - definitely use a few slices of bacon in a pinch)

2 ribs celery, diced

1 small onion, sliced thin

1 small pepper, diced

4 cloves garlic, crushed

3 good dollops of butter

3 tbsp Worcestershire Sauce

1 tbsp dijon mustard

oregano, basil (fresh or dried) to taste

4 tbsp sugar

3 tsp salt

dash pepper sauce (should you so desire)

1/4 cup tomato paste

1/4 cup cream

1/2 cup milk

1/2 cup parmesan cheese

In a heated Dutch oven add the pancetta and the mince. Let it cook enough to release some of the fat. Once fat is in the pan add the veggies and cook together with the meat until the onions become limp and transparent (won't take too long - 4 min. maybe).

Add in the butter, Worcestershire and dijon. Cook together for a few minutes. Add in the herbs, sugar and salt. Cook together again for a few minutes. Add in the tomato paste and mix it into the liquid in the bottom of the pan. Once blended add in the cream, milk and parmesan. Cook at very low heat for about 30 hr.

Serve over pasta of choice - we like long ones for this recipe.