Bolognese Sauce

The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.

Parmesan Chive Smashed Potatoes

Try this twist on a roasted potato with a recipe from Ina Garten "Parmesan Chive Smashed Potatoes." Boil them ahead of time, smash them on a tray and they are ready to bake in the oven just before dinner. Double this recipe if you are making for company.