I’m making ragu a la bolognese for tomorrow’s lasagna. I just stole a few spoons and turned it into a poor man’s chili con carne with some Tabasco and a bit of cumin. Yummy!

@DaveyCraney me too. I tend to make at least one per month and I usually make double the amount of sauce. So it’s pasta al ragu the one day and lasagna one or two days later.