Here is a tip to enhance bolognese, France's favorite sauce
A great classic with spaghetti, but not just spaghetti ! Mixed with pasta or separated until its served, in both instances, the prettiest way is to make a kind of dome with the pasta on a soup or risotto plate. Place clearly visible pieces of meat on the top then decorate with basil leaves and flakes of Parmesan.
For cooking meat based sauces, Panzani recommends you use a saucepan rather than a frying pan. The pieces of meat will be well heated in the middle and therefore more tasty.