I made a big pot of Italian sugo di carne.... the stuff English people like to call bolognese sauce.
My Italian mother in law always called it sugo and I make it her way, so sugo it shall remain.
The first half we had simply with spaghetti.
The second half I made into a bastardised version of gnocchi alla sorrentina - it should be with plain tomato sauce along with the basil, mozzarella and parmesan, but mine is a meatier version.
This is how I make my sugo - quantities are up to you, depending on how many of you there are! :
Saute a soffrito of onions, celery and red or yellow peppers all finely chopped. When soft, add a couple of garlic cloves and some finely cubed pancetta and continue to fry. Add minced beef and fry, stirring all the while, until the meat is no longer pink.
Add a good slug of white wine, sherry or marsala and reduce this to almost nothing. Then add sufficient full cream milk to come about half way up the meat and allow this to almost reduce away. Then add chopped tomatoes, some tomato puree, salt and little sugar and some dried oregano.
Simmer for a couple of hours on a very low flame.
It is VERY good...