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Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
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A soffrito of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
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Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
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White wine has been added and also boiled until it evaporates.
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Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
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Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
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The finished Bolognese, ready to be served on tagliatelle.
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Bolognese sauce on fusilli pasta
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