dchase

More fat and broth instead of water. That pretty much explains it. The tomato paste vs. canned tomatoes is a minor issue as the level of flavor can be compensated with reduction. But I can't imaging making bolognese without sauteeing the mirepoix in butter and using stock or broth. It is a bit disconcerting that MB would let a recipe for Sauce Bolognese that called for water as a major ingredient appear under his name. Perhaps it was an article about Mario with a recipe from "the [magazine name] kitchen" in a side bar? (magazines can be sneaky that way - have an article from a famous chef by a freelancer, then slapping on a recipe from the archives),

Preserved lemons add a great bright flavor to a vinaigrette - just add a tablespoon of finely minced lemon to some vinegar, oil, salt, pepper and a dollop of mustard and shake well in a jar. As noted above, a chunk of preserved lemon in a martini is also a wonderful thing.