[DetroitVelvetSmooth]

Very good contributions so far. I'll toss in a heart clogger.

Bolognese al Forno
2 t garlic
1 lb fresh Pappardelle or Dried fettucine
Bolognese Meat mixture (recipe below)
4 c. cream

1.5 c. canned roma tomato puree (san marzano if possible)
2c. + parmesan cheese
White truffle oil to taste
salt
pepper
parsley

Bolognese Base

Take 1/4 lb each ground beef, veal, pork, bacon, and lamb
and cook in a large saucepan in very hot olive oil.
when browned a bit add 1.25 cups finely minced mirepoix (carrots celery and onions in a 1-1-2 ratio)
cook for about 7 minutes, lowering the heat to prevent burning. Season well. taste.
Add 3/4 bottle of red wine and .5 c tomato puree, mix well, and simmer until wine is mostly boiled off or incorporated into the meat (30 min). Should be a very little residual wine in the bottom of the pan. Cool.

Cook the pasta (in salty water) al dente and drain, drizzling with oil to prevent sticking. Reserve about a cup of the water.

Meanwhile, sweat the minced garlic in a knob of butter, in a giant saute pan (or scale down the ingredients to whatever size pan(s) are available)

Add cream and reduce a little over 1/2, boiling is ok, rolling boil not good.

Stir in bolognese meat and 1c tomato puree. as well as pasta with about 1/3 c. pasta water. combine well and bring to a simmer.

This is the tricky part. when the sauce is just starting to become nappe, turn the heat off, let cool a bit, and add butter in small knobs all over the pan, along with 1/2 the parmesan and the parsley. season and taste. then toss or briskly stir to let the butter relax and melt the cheese and thicken the sauce. dont boil it, heat gently if needed. loosen with pasta water if too thick.
pour into casserole or casseroles and top with more parm. a lot. then broil in broiler to brown. make sure broiler is hot. too long to brown cheese will break the sauce. when brown, drizzle with truffle oil to taste.
Its good.