• Preheat oven to 350
• I used a cast iron dutch oven for one pot cooking. If you don’t have a pot that goes into oven with a lid, you can cook this on top of the stove on a low simmer for 3-4 hours or (slow cooker) for several hours.
• Using an enameled-cast iron dutch oven or skillet, brown meat in olive oil on high on all sides. Set aside. If you using cast iron dutch oven, remove meat with tongs to another plate.
• Add butter and onions, until softened. Add in celery, carrots.
• Add in wine, cook off alcohol for about 5 minutes. Add broth, meat, tomatoes, thyme, marjoram, salt, pepper.
• Oven method: Make sure the liquid comes up about 3/4 of the way. Marcella suggests turning meat over every 20 minutes. I used cast iron pan that has a self basting lid and only turned the roast every 40 minutes. Roast in 350 degree oven to make sure the bottom doesn't burn.
• Stovetop Method: Keep lid on, cook on a simmer for 3-4 hours, turning several times.
• Slow Cooker: Completely submerge in liquid (adding more broth/water if necessary) and cook for several hours, 6-8.
• If roast is over 4 pounds, double all the ingredients, and be sure to use a pan that fits the roast. Too large of a pan will spread the liquid out to much.
• Wine Notes:

Wine Notes

• Barolo wine at my wine store starts at $46. Other suggestions included Barbaresco, Barbera, Syrah (from California or Australia) or Zinfandel. I chose Zinfandel for the cooking and drinking with this dish. Cabernet is good too.
• It is critical to use a decent wine in this dish. I made a six-pound roast and used the whole bottle, doubling all the ingredients. Use a freshly opened bottle; your dish will only be as good as the wine you use.

Bolognese Style Mashed Potatoes

• I made potatoes both with and without cheese and nutmeg and liked both versions for this roast.
• Prep potatoes, once meat is in oven. They can sit in a pan of cold water until ready to use.
• Once ready to boil, rinse again, start with fresh cold salted water.
• Mashed potatoes should be fluffy, not creamy, so as soon as potatoes are fork tender, drain and mash with fork or masher. Do not use an electric beater, as this changes the chemistry of the potatoes.
• To guarantee no lumps, use a ricer. Mash with butter. Slowly add warmed milk using just enough to make fluffy. Too much milk will yield gooey potatoes.
• Season with salt and pepper and parmesan cheese and a dash of nutmeg.