Paula: Do you know the difference between ragu and Bolognese? There isn’t one! Technically they’re both defined as a full-bodied meat sauce, often enhanced with wine or cream. Bolognese sauce is named after the northern Italian region Bologna, where it’s a staple. I went with Bolognese for this recipe because, you know, alliteration. My point is: full-bodied meat sauce.
Scott: I love the idea of using a smoked shoulder (or butt) as the meat component of this robust sauce. The smoke acts like an extra ingredient to kick the flavor up a notch.