https://www.copymethat.com/r/FSTXPSjWG/the-best-slow-cooked-bolognese-sauce/
56086884
IwSRtzx
FSTXPSjWG
2024-10-22 10:30:47
The Best Slow-Cooked Bolognese Sauce
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Ingredients
- 1 quart (1L) homemade or store-bought low-sodium chicken stock
- 1 to 1 ½ ounces powdered gelatin (4 to 6 packets; 30 to 45g), such as Knox (see note)
- 1 (28-ounce; 800g) can peeled whole tomatoes, preferably San Marzano
- ½ pound (225g) finely minced chicken livers
- ¼ cup (60ml) extra-virgin olive oil
- 1 pound (450g) ground beef chuck (about 20% fat)
- 1 pound (450g) ground pork shoulder (about 20% fat)
- 1 pound (450g) ground lamb shoulder (about 20% fat)
- Kosher salt and freshly ground black pepper
- 4 tablespoons (60g) unsalted butter
- ½ pound (225g) finely diced pancetta
- 1 large onion, finely minced (about 8 ounces; 225g)
- 2 carrots, finely chopped (about 8 ounces; 225g)
- 4 ribs celery, finely chopped (about 8 ounces; 225g)
- 4 medium cloves garlic, minced
- ¼ cup (about 25g) minced fresh sage leaves
- ½ cup (about 50g) minced fresh parsley leaves, divided
- 2 cups (475ml) dry white or red wine
- 1 cup (235ml) whole milk
- 2 bay leaves
- 1 cup (235ml) heavy cream
- 3 ounces (85g) finely grated Parmesan cheese
- 2 tablespoons (30ml) Vietnamese or Thai fish sauce, such as Red Boat
- subheading: To Serve:
- Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne
Steps
Directions at seriouseats.com
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