Marcella's bolognese, the next night. It's even better reheated, served atop soft polenta with parmesan. Here's a link to the recipe, which is from Marcella's Essentials (vs. her Classic, which has a slightly different recipe.) In case you're tempted to start substituting things--don't do it. Marcella would not approve. The recipe serves four -- six would be stretching, I think. The polenta is based on a Martha recipe and uses four parts liquid to one part polenta. I used half milk and half chicken broth, with a little salt, parmesan, and butter stirred in at the end.