In Oz we call this spag Bol. Bolognese. As in Bologna. But in Italy they don't call it spag Bol, even if Bologna is in Italy. There are hundreds of recipes for this sauce. Some are utter crap - cheap minced beef, tomato sauce - that kind of thing. Decent ones have a mix of beef, pork and sometimes veal. They MUST contain chicken livers because nothing else gives the sauce the sweet richness that livers do. Crap sauces are cooked in five minutes. Proper sauces take an hour or more to concentrate the flavours and reduce to the point where it they are thick mix with no discernable liquid. Enough preaching. Get a good recipe (Dean & Deluca, for example) and start cooking.
SPAGHETTI AL RAGU
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