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When I first moved to Seattle the coffee in some of the restaurants was so amazing I had to ask what it was and every single time it was Cafe Vita. Pricey beans but worth every penny.

It is Vivace's world and we are just living in it. I like the one on Broadway the best (sidewalk bar), but all are amazing.

I like Cafe Ladro for the espresso drinks and Cafe Vita (Queen City Blend) for the beans to take home.

I bet this would make a hell of a lasagna.

sailordave, you took the words right out of my mouth! I'd rather we had Dunkin' Donuts instead of Starbucks on every corner here.

Use 2-3 TBS and saute it with the onion in the olive oil.

My bolognese takes most of one afternoon, but it is worth it. 3 days? Gimme a break.

Ok no cornstarch! Use more tomato paste and saute it with the onions which makes a tomato paste/rouxish thing which will thicken your sauce. A lot of chuncked up tomatoes need a home to live in, so add some water or wine or stock to the party to thin out the tomato paste once it has sauteed.
Here is my question are you pouring oil in the pasta water. Some genius one thought this was a great idea. The starch is needed so the sauce will adhere to it. Do not rinse pasta and do not put oil in the pasta water.

I've got to agree with Kenji -- although this recipe sounds good, it does sound more like a version of Italian-American gravy than Bolognese sauce. From the introduction to the recipe in Italian Classics, by the editors of Cook's Illustrated (Boston Common Press, 2002): "Unlike meat sauces in which tomatoes dominate... Bolognese sauce is about the meat, with the tomatoes in a supporting role. Bolognese also differs from many tomato-based meat sauces in that it contains dairy -- butter, milk, and/or cream. The dairy gives the meat an especially sweet, appealing flavor."

I make Bolognese sauce often. My everyday version is based on Marcella Hazan's in the revised edition of Essentials of Classic Italian Cooking, and my fancy recipe is from The Complete Book of Pasta by Jack Denton Scott (Galahad Books, 1968). Hazan and Clark both use nutmeg as a key flavor (in small amounts), and they do not brown the meat, either. They also use white wine, not red. And there is NO garlic. Clark adds some mushrooms and chopped chicken liver. Either of these recipes takes about 3 or 4 hours from start to finish. When it's done to my liking, the sauce is salmon-colored. If it's red, I've used too much tomato or too little cream.

Interestingly, the recipe in The Sliver Spoon (touted on its cover as "the bible of authentic Italian cooking") uses butter but no milk or cream. In The Food of Italy, Waverly Root describes Bolognese ragu as "an unctuous blend of onions, carrots, finely chopped pork and veal, butter, and tomato." He adds that ragu is often richer than his description of the basic recipe, and I suspect the richness comes from liberal use of milk and/or cream. I usually use both -- adding milk toward the beginning, after I've taken the redness out of the meat but without browning it, and a bit of cream just before serving.

First I take out all the seeds,then take out as many stems as possible......oh shit....wait a minute....i THOUGHT the post was marijuana separating.....sorry......

@mr guy - LOL this was my first thought too!
I bet each and every difficult and time consuming step is recognized in each bite! mmmmmmmmm
cant wait to make a batch this weekend!

There are three Vivace locations but the espresso drinks should be similar at all three. I'd put them on my short list and the others will to an extent depend on whether you have easy access to outlying neighborhoods or not.

Victrola, Stumptown and Vivace are high on my list of places that are easy to reach and I also like the espresso at Cafe Trabant.