From Our EIC: The Best Dutch Oven for Bolognese

"And part of leaning into it, for me anyway, involves covering up the backyard grill and getting reacquainted with my stovetop. On Monday afternoon, I decided the only dinner that could possibly match the vibe of the day was bolognese. I am a longtime fan of Ina Garten's "Weeknight Bolognese" recipe, but I admittedly find it more appropriate for weekends because I like to let it simmer for far longer than she recommends."

"Because I double the recipe and eat leftovers all week, I prepare it in a big dutch oven rather than Ina's preferred high-sided skillet. I've accumulated a number of them over the years, from your standard Le Creusets and Staubs to less expensive options from DTC brands like Caraway. For the bolognese recipe, though, I prefer this one from the French brand Emile Henry, thanks to its larger surface area, which makes browning two pounds of ground sirloin a breeze."

Labor Day weekend chores prompted a shift from backyard grilling to stovetop cooking and a decision to make bolognese. Ina Garten's "Weeknight Bolognese" serves as the basis, but extended simmering improves depth; mezzi rigatoni became the preferred pasta. Doubling the recipe yields weeklong leftovers so preparation occurs in a large dutch oven instead of a high-sided skillet. Collections include Le Creuset, Staub, and DTC Caraway options, yet an Emile Henry dutch oven is favored for its larger surface area that browns two pounds of ground sirloin efficiently. Heavy cream should not be omitted.

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