Recipe Notes
Oven-cooking instructions: You can duplicate this recipe in a covered Dutch oven. Preheat the oven to 300°F. Prepare the recipe in a Dutch oven, cover the pot, and transfer it to the oven to cook. Cooking time will be 2 to 3 hours — check the sauce every hour to see how it's coming along and add more of the reserved tomato juices as needed if the bottom of the pot becomes dry.
Doubling the recipe: This recipe freezes so well that I often make a double batch and freeze what I won't eat right away. Double all the ingredients except for the bay leaf.
Freezing bolognese sauce: Freeze the sauce in individual portions. It's best to let the portions thaw in the fridge overnight before warming, but frozen bolognese can also be thawed and warmed in a covered pot over very low heat on the stovetop.