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I became obsessed with ragù bolognese during early pandemic. Actually, it started just before Covid made it to the U.S., in February, when I spent two days making Evan Funke’s version. (I wrote about it back in May.) At this point, I think Eleven months later, I’ve made seven different recipes. (I’ll be writing about it soon!) Domenica Marchetti’s version, published in the Washington Post last year, is one of my favorites. It’s not only delicious, but also undemanding to cook — pretty much all it asks of you is a little soffrito-chopping (that’s the onion, carrot and celery), and then plenty of time. (Total cooking time is about 4 hours and 40 minutes.) Oh — I did happen to have some nice home-made beef broth to use in it. I haven’t tested it with store-bought. I think a good organic store-bought chicken broth would be at least as good as a store-bought beef broth, maybe better. As you can see in the photo, julienned mortadella and heavy cream get stirred in for the last 20 minutes of cooking. If you want to make a double batch and freeze half of it, leave the last step — the cream and mortadella — for the last minute when you defrost and eat it. You can do that while you’re boiling the pasta water.
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