Chuck got it into his head to make the "Ultimate Ragu alla Bolognese" from the Nov/Dec issue of Cook's Illustrated this weekend. We had a delicious dinner of antipasto, olive ciabatta, and pappardelle with the ragu. The ragu is a carnivore's dream come true: ground pork, veal, and beef; mortadella; pancetta; and chicken livers. Oh, yes, and gelatin...!
