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.