Just a really good Bolognese recipe (+ a weeknight red sauce!)

For the past several years, Kiyana and I have been making the pinwheel lasagna from Don Angie to celebrate various holidays. (Our tradition is to have it on Christmas Eve, New Year’s Eve, and Valentine’s Day.) It’s a time-intensive but very special recipe that is totally worth the effort.

To make it, you have to make three separate sauces, one of which is a Bolognese. And because you end up with a lot more of this than you need, we’d freeze the extra portion to eat with pasta a month or two later…and that’s how we realized it’s totally worth making on its own, separate from the lasagna entirely!

This Bolognese is really rich and hearty, and kind of a showstopper—Kiyana’s been making it whenever we have friends over for dinner (with the Via Carota house salad as a side) and it’s been a huge hit. It feels fancy but it’s not overly fussy, which is ideal for guests.

The recipe is available for free on Cherry Bombe, and it’s in the Don Angie cookbook (which is great and I also recommend!).

Some additional notes if you’re thinking of making it:

• We use beef instead of veal because it’s easier to find

• We don’t prepare the Bolognese in a single day anymore—Kiyana usually combines the meat and makes the mirepoix a day or two in advance, just to break things up a bit

• If you have a tea ball, put the star anise in that when the sauce is simmering so it’ll be easier to fish out at the end

• This recipe makes a ton of Bolognese; we’ve been sending friends home with a portion and we still have plenty left over for ourselves. It also freezes/reheats very well!

Also! While you’re getting the Bolognese recipe, it’s also worth grabbing the one for red sauce that’s also prepared as part of the pinwheel lasagna. This has become our go-to weeknight pasta sauce; it’s ridiculously fast and easy to make and really upgrades a bowl of plain spaghetti! 🍝