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A Star Chef Breaks the Rules With a One-Hour Bolognese Sauce By January 15, 2021 Note that part of the prep setup includes a timer, at left. Photographer: Kate Krader/Bloomberg (Bloomberg) Editor’s Note: As more people are working from home, Bloomberg Pursuits is running a weekly Lunch Break column that highlights a notable recipe from a favorite cookbook and the hack that makes it genius.  In the seemingly infinite world of instant pasta dishes, some dishes are off-limits. Namely, Bolognese sauce. The recipe, which is much more of a meat ragout than a sauce—name notwithstanding—depends on hours of cooking to break down the ingredients and quietly push them together to form a happy, concentrated mix. Such experts as the late Marcella Hazan allow for a minimum of three hours for it to simmer. Feelings about what the dish is and how it’s served are strong enough that on a 2019 visit to London, Bologna’s mayor Virginio Merola posted

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