Bolognese sauce is a recipe that has earned my disrespect, despite me always keeping a pound of supermarket ground beef in the freezer ready to make it.
You see, I use it as a fall-back recipe for those days when my interest in cooking is waning and yet I still need to produce food. I therefore never look forward to making it. And since the meaty part of the sauce always turns out a little dry I don't often look forward to eating it either.
This could be a problem with cooking technique, but I'd first like to see what difference it makes using better quality ingredients.
What cuts of meat should I ask the butcher to grind? And is it worth adding ground pork or veal to the mix as some recipes suggest.