On Saturday I made the Ragu Bolognese from the Canal House Cookbook No 7 — pork, beef, chicken livers, prosciutto, milk, nutmeg, carrots, onions, celery, and tomatoes simmered together for 6 hours (6 hours!). It bubbled away all during book club while E & Z & M & I talked about Mating and miraculously did not burn on the bottom. Tonight JMM and I finally had some, served over the fresh spinach tagliatellini we bought at Eataly and garlic toast (actually, buttered bread spread with the garlic soup from the other day) with oregano and cayenne.
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