Bolognese Sauce
This ultra-rich, deeply savory Italian ragù is made with a blend of beef, pork, lamb, pancetta, and chicken livers to create supreme complexity and richness. Slow-roasting in the oven develops flavors and keeps the sauce tender and silky. A final addition of cream and Parmesan emulsifies the sauce for a luxurious finish. (Source: https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe)
Ingredients
- 500 g ground beef chuck
- 500 g ground pork shoulder
- 250 g finely diced pancetta
- 250 g finely minced chicken livers
- 1 (28-ounce) can peeled whole tomatoes
- 1 large onion, finely minced
- 2 carrots, finely chopped
- 4 ribs celery, finely chopped
- 1/4 cup (60 ml) minced fresh sage leaves
- 1/2 cup (120 ml) minced fresh parsley leaves, divided
- 2 bay leaves
- 85 g finely grated Parmesan cheese
- 4 tablespoons unsalted butter
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 quart homemade or low-sodium chicken stock
- 30 to 45 g powdered gelatin
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 cups (480 ml) dry white or red wine
- 4 medium cloves garlic, minced
- 2 tablespoons Vietnamese or Thai fish sauce
- Kosher salt and freshly ground black pepper
Steps
- Preheat oven to 300°F (150°C). Prepare the gelatin, dissolve in chicken stock.
- Heat olive oil, butter, and pancetta in a large Dutch oven. Add onion, carrot, and celery, and sauté.
- Add garlic and sage and cook briefly. Add beef and pork, cooking until browned. Stir in chicken livers.
- Pour in wine, bring to a simmer, and reduce. Add tomatoes, crushing by hand, followed by milk, gelatin-enriched stock, parsley, bay leaves, and fish sauce.
- Bring to a simmer then cover with a lid slightly ajar. Transfer to oven and cook, stirring every 30-45 minutes, for ~4-5 hours until deep, rich, and thick.
- Remove from oven, add heavy cream, grated Parmesan, remaining parsley. Adjust seasoning to taste.
- Toss with cooked pasta and serve immediately, passing extra Parmesan at the table.