Kitchen diary, an adjunct:

[desperance]

I had meant to ask, am I the only one who uses two pans to make his Bolognese/ragu/meat sauce/spaghetti sauce? I've been doing it this way for years, where onions and garlic and whatever other vegetables sizzle in one pan while I brown off the meat - severely: I want it mahogany-brown, not pale tan - in batches in another. When each batch is dark enough, it gets added to the veggies. It makes for extra washing-up, but I think it saves time; and time's important, when the sauce is going to sizzle and bloop for as many hours as the clock will allow. And it means I can pay more attention to working all the lumps of mince/ground meat into their individual granules, as I brown them off. Lumps are deprecated, hereabouts; my sauce is an smoooth sauce.