I just finished a traditional bolognese and just can’t believe how much flavor that blend has - it transforms anything I’ve used it for, and to feature it in bolognese is probably among the best ways to highlight it.
I sincerely hope they keep making it, as I’ll keep buying it, without a doubt.
Will do! She is a friend of my niece and her husband. One time she brought me about 20 pounds of back ribs (left from making boneless ribeyes) for my smoker. Insanely delicious meats there. (Of course, she stuck around to drink wine and eat with us.)
I did chili with it for the Super Bowl and a round of burgers. Saving my last pound for another meal, meatballs sound good but maybe this thread will bring some new ideas.