Pasta Bolognese is a dish I could make with my eyes closed. It’s a top-ten favorite in my own family and was a staple back when I worked as a personal chef, all those years ago. Recently, I made it for a beautiful postpartum friend who asked for the recipe — so I figured it was time to finally type it up and share it here, too.
This recipe began as a classic Bolognese, made with ground beef and pork, cooked in butter and simmered in milk. Over the years, though, I’ve adapted it to be more kosher-friendly for our family. I now use olive oil instead of butter, skip the pork entirely, and swap the milk for broth. And honestly? It’s just as delicious.
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