I am cooking up something I like to call a white Bolognese. And the white is the removal of the actual tomato sauce. So it’s all of those same flavors. Add in a little bit of canola oil. You can add in onion, carrots and celery. And you can tell when the onions start to get a little golden brown. Now let’s get in our garlic. So we don’t wanna put the garlic too early because we don’t want the garlic to burn. It’s a lot of garlic. Trust me. Here. Go with me. Just follow me here. Follow me. Beef, pork, and veal. The pork has a lot of fat. That is gonna give the dish some richness. And I am going to season it up with just salt and pepper. Right now, let’s get our white wine in. I have a Bailey, some chili flakes. You know, I like a little spice in my life. All spice, a warming sort of spice, a nutmeg. That wine is making its sauce, cooking down chicken stock, milk. This is a great time to use your Parmesan rine. Nestle that in there. Get that sage in there. Just a little bit more salt and pepper. Let it do its thing. Close her up, put the lid on it. Come back in 30 minutes and check it. And I’m just gonna chop up a little bit of some fresh parsley. I’m gonna do some basil. Fresh herbs. You want to add these At the end, this is that Rhine we had. So all of that cheese flavour is kind of melting in. I’m done with that. I’m also gonna go ahead and get my bay leaf out of there. A little bit of butter just to kind of bring it all together. I am gonna grate in. I like pecorino Romano cheese. I like the tanginess you get. My pot goes off. I’m gonna finish it with a little bit of salt and pepper. And now let’s add in some pasta. Toss, toss. Let that sauce coat the pasta. And this is when I put the remainder of all of my fresh herbs. She’s beautiful, y’all. And then. Yep, you know it. Some more Pecorino Romano. mm, mm, mm. That’s it. I got mine. Make yours. Ha, ha.