This is a recipe based on one from an Italian cook book I had years ago. For a pasta sauce it’s traditional to add cream or milk; for other uses (such as risotto) the dairy is left out.
I chop the vegetables finely, but you can use a food processor (if you have one).
If you don’t have US measuring cups use a coffee / tea mug.
Use a large sauce pan, Dutch oven or deep skillet. You want a lot of surface area so the sauce thickens as it simmers – but not too much or it could get too dry.
Keywords: ragu bolognese, spaghetti,