This is the recipe I'd hoped to submit to the "What you want to be remembered for" competition, but I didn't make the deadline. My grandmother often used to make us "tuco," the italo-argentine version of ragu, and in her hands it was a multi-layered, deep but very fresh dish, a complex stew of fresh vegetables and spices completed by the flavours of beef. It is a multi-layered bolognese, and over time I realized had elements of curry-making in the sense that you start out sweating the onions, garlic and spices in oil to create a base layer, and build up on that. This takes some time and devotion, but it makes for a pretty magnificent bolognese. I love it best over the classic long pasta shapes, spagghetti or linguini. I hope you enjoy it!

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