The Best Slow-Cooked Bolognese Sauce Recipe | Benny Crocker | Umami

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 and 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
• To Serve:
• Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne