Much like a classic roast chicken or towering chocolate cake, pasta Bolognese (pasta with a hearty meat sauce) is one of those recipes we keep in our back pockets for when we need a little comfort. It's something many have made before — and successfully so — but that doesn't mean there's no need to improve upon the most-basic recipe. That's where Iron Chef Geoffrey Zakarian comes in. At a recent demo at the South Beach Wine & Food Festival, he offered eager fans a few expert tips on elevating this staple Italian sauce to the next level of craveworthy satisfaction. Read on below to learn what he does to guarantee a rich and savory sauce, and find out his choice of noodles, then get his top-rated and simple-to-prepare  recipe.

1. Bolognese is all about the meat, and for Geoffrey, that means a blend of four varieties: He opts for equal parts pancetta, pork, pork sausage and veal.

2. The secret ingredient in Geoffrey's Bolognese? The rind of pecorino cheese. This breaks down and melts as it cooks in the sauce, promising a subtle taste of nutty, salty cheesiness.

3. When it comes to noodles, Geoffrey prefers perciatelli (also known as bucatini), which is a long, thick noodle with a hole running through it.

4. If you've made too much sauce for one night's worth of pasta, follow Geoffrey's lead and save the leftovers for lasagna.