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

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.

@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!

I don't know if I am reading this recipe wrong but... when cutting the meat to marinade it states to cut the brisket along the grain in 2" pieces,(I'm thinking in strips) it does not say to cube the meat(which the author did) which would be much smaller pieces and much harder to fish out each time. Anyone?

Anyone who thinks a 3 day bolognese is worth the effort is welcome to come to my house anytime they like. I'll even buy the wine.

If you think this is impractical, try the Heston Blumenthal recipe. It takes a long time, but it changed my life.

I agree with schwerine. 3 days!!?? I mean I am all about a nice meal, but 3 days to prepare that meal is a bit (3 days) much.

Hi Robin - I enjoy your posts. I had my first, a girl, 6 mo. ago. I was also worried about getting hungry during labor but it was the last thing on my mind. I was thirsty and drank water and juice over ice chips and that was nice.
I threw up - I think some women do, during the transition stage, and it's not related to what or whether you eat.
What's scary about your first labor and delivery is being out of control and not knowing what is going to happen - the anticipation of it. So if making a drink to take with you to the hospital and drinking it in early labor will make you feel like you're doing "something" for your own comfort, do it! What's the baking soda for? And the calcium tablets?

I saw the Business of Being Born last week. It's beautiful. It's not gross at all (and I am grossed out easily). I highly recommend it.

@ PeanutButter: "Oh yeah, and the nurses at work have a saying: "The longer the birth plan, the higher the chance of a Cesarean" "

Sooooo very true. This nurse's theory is that the stress of trying to control every detail stresses you out so hard that you can't focus on your actual job, which is delivering a healthy baby. My mom had both of us without even an IV and was home in six hours. My cousin was induced, they pushed her too hard and she had an emergency C section. Every birth is different.

My best advice as a NICU nurse who's been to lots of births is make your wishes (food related or not) known to your nurses and doctor, but be realistic that sometimes stuff just happens and the plan may not be feasible. And know that since OB/L&D is the most sued specialty in medicine, MDs and RNs get reaaaally twitchy about deviating from hospital protocol, because that can be their only defense if something goes awry. The best thing is to check in with your doc BEFORE something comes up during the labor process, when you're not in pain or overwhelmed by emotions. And if your doc says "NO. All women at X hospital must be on their backs/confined to bedrest/totally without food or drink no matter what" then maybe think about another hospital.

I don't think it's true that "most" women throw up. I had a HUGE dinner (1/2 pound hamburger, order of fries, strawberry smoothie) the night before I gave birth to my daughter. I went into labor at 2 something and she was born at 6:14, and I never threw up. I was induced with #2, and I had eaten lunch. They started the induction at 6 pm, and she was born at 11:09 pm, and again, no hurling.

Like so many things, I think that there are a lot of self-fulfilling prophecies that come into play with labor and delivery.

@Dmarina - I would've LOVED to have a home birth, but my husband just couldn't get on board. Since he had to go through it, too, in a different but still difficult way, I compromised. Drug free, hospital births with an OB present, but I went home early both times.

Oh yeah, and the nurses at work have a saying: "The longer the birth plan, the higher the chance of a Cesarean" Try to go with the flow, and good luck!

I made some Labourade in preparation for the birth of my son back in March. It sounded like such a great idea and was highly recommended by my midwives as well. Unfortunately, I vomited through all 35 hours of labour and the taste of bitter honey juice was even more disgusting coming back up.

The only thing that kept me hydrated was a giant cup filled with ice and a bit of apple juice poured over top.

However, there were a few women in my pre-natal class that had success with Labourade, so go figure. I think the best advice I can pass on (just what you were looking for, I'm sure) is this: Go with the flow. Screw the plan.

Good luck!