This weekend I decided to MAKE-AHEAD meals to fill up my fridge and freezer! On weekdays, I spend hours to make Sofrito for Meatball Pasta and Bolognese Sauce! And I made Meatball Pasta on Friday. Today my other MAKE-AHEAD meal was Bolognese Sauce! Since I can't get Maruhara's liver sauce, I tried to get beef or pork liver, but unfortunately I couldn't find any of them so I decided to skip those (I use my favorite fish sauce for sub). This was my first time making one BIG hamburg steak to make Bolognese, and I did follow Chef Fabio's every tip. The Finale, add some fresh minced Italian Parsley and Rosemary and some heavy cream (my kids drink skim milk so I decided to use heavy cream instead). The sauce creates an incredible aroma around my entire kitchen so I decided to serve it for dinner. "Oh, WOW", these are the first words me and my husband said after our first bites and we both agreed this is the BEST Bolognese Sauce we've ever had!!! Thank you for another FABULOUS recipe
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