I agree! It was a really good Bolognese sauce. Having made my own Bolognese, or ragu, for many years, I wondered if Nigel could really inject anything different into it, so I followed his recipe to the letter. It was very good, although not hugely authentic - no veal or pork mince with the beef, no chicken livers, perhaps too much tomato and the idea of adding two big chopped flat mushrooms would probably be anathema to the average bod from Bologna. However, it was deeply flavoured and rich and just the thing served with potato gnocchi. I particularly liked the bay leaves and nutmeg which I'd use again. Is it better than my own recipe? Different, perhaps!
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