To start this recipe you make a soffrito. It's a combination of onion, celery, and carrot or as the Italians call it, the Trinity. You chop the vegetables and melt some unsalted butter in a heavy skillet and cook until they get a nice shade of brown. It also has pancetta in it. It's the base for the sauce. Here's what it looks like at the start.
Then I added ground pork, ground chuck, tomato paste, San Marino tomatoes, and beef broth. It had to cook down another three hours.
The finished product with a little salad.
I also made the Apple-Pie Cake from Dorie Greenspan's book.
The family loved the Fettuccine Bolognese but we all found the cake a little dry. It still was a great way to spend the day and I was smart enough to double the recipe for the Bolognese sauce. I can freeze it or make a Lasagna at the end of the week.