Note: Naturally, ButcherBox is a great source for making bolognese because of its bounty of ground meats, smoky bacon and any other porky or beefy odds and ends you may have left over from your box. So, if you don’t happen to have, say, ground beef, small diced beef can be a great substitute. The same is true for the pork or bacon; diced pork butt or other porky or beefy cuts you have on hand can be good substitutions or additions. The idea is that this recipe (and most recipes) is a starting point, but feel free to toggle the flavor profiles. By the way, this is probably best made on a lazy Sunday afternoon when simmering sauces is always welcome. Also, a further reminder, this makes a large batch of bolognese that keeps for about 1 week in the fridge or longer in the freezer. To reheat the sauce, add a little water, pasta water, a little milk (traditional and not called for in this recipe) and maybe a pat of butter over medium-low, stirring until saucy and warmed through.