This reduced fat Bolognese Sauce still has great depth of flavor. The recipe is more adventurous and detailed but the end product is very satisfying. Straining the sauce to defat at the end is very helpful with reducing the fat content. The original recipe called for 3 tablespoons of oil plus 4 tablespoons of butter to saute. I've reduced the oil to 1 tablespoon but seriously, you can even use chicken stock 1/4 cup at a time to saute until the onions are translucent. -- posted by Chef Jeff S.