One of the best things about traveling to Italy is the food. Pasta, Pizza, Cannolis. In our (extended) family, we are all big fans of Pasta Bolognese - homemade wide noodles covered in a rich meaty sauce, topped with fresh parmesan cheese. During a recent trip to Milan and Sicily with Al, Matt, Ben, Josh, and our friends Drew and John, we sampled Bolognese many, many times. According to John, Drew has been clammering for some Bolognese for a while, and a few nights ago John granted his wish by making a big pot of it. Typically Bolognese Sauce (page 26-27) is made with a combination of ground beef, veal and pork, but John being John, improvised when he couldn’t find any veal, and used ground lamb instead. Per John, “The Bolognese was perfect. I used 2% fat milk thinking it would lighten it up, but I don’t think anyone would be able to tell the difference. This is wonderful on a cool night, just probably cut your portions down a bit from the normal marinara/tomato sauce. Some garlic bread and a light green salad, and everyone’s happy!” If you're have a little extra time, make your own Homemade Pasta as well (page 28-29). Check out my Italian wine recommendation (Il Poeta 2010 Barbera D'Alba) under In The Glass as a nice complement to Bolognese.