Big-Batch, All-Day Pasta Bolognese
This incredible pasta is the showpiece of the annual anniversary party at The Rieger restaurant in Kansas City, Missouri. Start to finish, it takes 8 hours, mostly hands-off and none of it hard. You'll make 18 cups of sauce--enough to serve 24 or to freeze for meals all winter long.
*What's an umami bomb?
Chef Howard Hannah explains: "A Parmesan rind, a chunk of salami, a handful of dried porcini mushrooms or a few anchovies. What all of these have in common is a deep, full savoriness that's more of a feeling than a flavor. Throw in whatever you have on hand. If you see them later, fish them out. But if they melt away and break down into the sauce, just leave them in."