The Best Slow-Cooked Bolognese Sauce Recipe | Recipe Cart

Name: The Best Slow-Cooked Bolognese Sauce Recipe | Recipe Cart
Total time: 4 min
Ingredients: 1 quart (1L) homemade or store-bought low-sodium chicken stock; 1 to 1 1/2 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; 1/2 pound (225g) finely minced chicken livers; 1/4 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; freshly ground black pepper; 4 tablespoons (60g) unsalted butter; 1/2 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; 1/4 cup (about 25g) minced fresh sage leaves; 1/2 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; Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne

getrecipecart.com

When it comes to meat sauces, ragù bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's grea

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Ingredients

1 quart (1L) homemade or store-bought low-sodium chicken stock
1 to 1 1/2 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
1/2 pound (225g) finely minced chicken livers
1/4 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
freshly ground black pepper
4 tablespoons (60g) unsalted butter
1/2 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
1/4 cup (about 25g) minced fresh sage leaves
1/2 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
Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne