Yes, this classic Italian dish comes with a stringent set of rules, but the chefs here aren’t afraid of breaking them.
1. Daniel Boulud’s luxe version
At his restaurants, the New York megachef adds venison, chicken liver, porcini mushrooms, chestnuts and butternut squash to his Bolognese. This recipe cuts a few ingredients (but not the chestnuts!) to make it simpler but still delicious.
This mash-up of Bolognese with tallarín saltado, a Peruvian comfort food, from LA chef Ricardo Zarate is insanely delicious. He adds a ginger-garlic sauce flavored with gently spicy aji amarillo paste.