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.
Because this sauce is so divine the recipe makes a double batch. A double batch can be made by each guest but requires a 7 litre/7 quart slow cooker or dutch oven. In a group setting it is suggested that 2 guests make one recipe just divide vegetables and sauce between 2 pots and guests can roll their own meatballs. This recipe works well started in the morning and cooking in the slow cooker for 6 hours on high or simmering on the stove for 3 hours. Flavours are fantastic made a day ahead.