Simmering a Bolognese sauce for hours in your kitchen while you are trying to hold out the 100+ degree Summer heat can be daunting. I start early in the morning, when the house is cooler. Usually I make a big batch consisting of eight or ten servings and freeze them. It’s nice to have rich food on hand, even when it’s hot outside. I was also thinking of ways to integrate the sauce into summer dishes. Bolognese Pizza? Bolognese Salad? Bolognese Ice cream? Bolognese White Wine Spritzer?