A little over a decade ago, I stumbled upon an Anne Burrell bolognese recipe that shifted my whole approach to cooking.
I had been cooking since middle school, but took a bit of a moratorium in college; however, in the years immediately following graduation, I started cooking again with a real fervor — primarily thanks to having a full, functioning kitchen at my disposal for the first time in years. I look to this recipe as a turning point in my being able to take food in a different direction entirely, which then became one of the many things that led to my going to culinary school. I've actually alluded to this dish repeatedly in previous columns, noting how it also marked another important point in my culinary school education, so it's really become quite an elevated dish in terms of both flavor and significance.
