Sloooooow cook.
I'm making a note to myself—and maybe a quiet public declaration—that I will never cook traditional Bolognese sauce on a workday again. I have my own recipe, of course, because it's the national dish of Australia, so there are already about 25 million-plus variations on the traditional Bolognese ragu. It normally takes me about an hour to cook my version, but Jane wanted me to follow the Marcella Hazan recipe, which I knew involved three hours of simmering.