Susan has loved Rigatoni Bolognese for years. She even tried to make it herself the real way with red wine and letting it simmer on the stove for four hours. Susan personally finds it unnecessary to let anything cook on the stove for more than 40 minutes. And four hours? Didn't help. Another issue may be that Susan doesn't like to cook with red wine. She loves Cabernet, but not in her food.

Susan tried a few more times before giving up. It never tasted the way it was supposed to. She assumed the universe was keeping the secrets of the delicious Italian Bolognese out of her Irish-Polish outsider's grasp.

Earlier this week Susan brought together her work pals & her friend who talks to dead people for a spiritualist session. She did not accompany them opting to meet up afterward to find out how things went. Once all together, they talked, drank, ate, and some tried to pick up the check (Disclaimer: not Susan).

Susan ordered an appetizer version of the Pappardelle Bolognese and marvelled at the creamy wonderfulness, with a hint of fennel, that clung to the delicate wide noodles.

Jesus. She had to figure out how to make this sh*t!

Susan ate half the dish & took the other half home to scrutinize, and finish for lunch.

Two days later, she heated up the remaining portion of her obsession, searched for clues in the sauce, and wondered why it was so different from the versions she's made at home. When she was done she sat at her desk messing around on the computer. Scrolling through Instagram she saw something on @nytfood and read the accompanying recipe for White Bolognese.
WHITE Bolognese?
No tomatoes and no red wine!

She was back in business with the universe.

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