Slow-Cooked Bolognese | Cooking Professionally

Ingredients

• 1 quart low-sodium chicken stock, homemade or store-bought
• 1-1 1/2 ounces powdered gelatin
• 1 (28-ounce) can peeled whole tomatoes
• 1/2 pound chicken livers, finely minced
• 1/4 cup extra-virgin olive oil
• 1 pound ground beef chuck
• 1 pound ground pork shoulder
• 1 pound ground lamb shoulder
• kosher salt, to taste
• pepper, to taste
• 4 tablespoons unsalted butter
• 1/2 pound pancetta, finely diced
• 1 large onion, finely minced
• 2 carrots, finely chopped
• 4 ribs celery, finely chopped
• 4 medium cloves garlic, minced
• 1/4 cup fresh sage leaves, minced
• 1/2 cup fresh parsley leaves, minced, divided
• 2 cups dry white or red wine
• 1 cup whole milk
• 2 bay leaves
• 1 cup heavy cream
• 3 ounces parmesan cheese, finely grated
• 2 tablespoons Vietnamese or Thai fish sauce
• 2 pounds dried or fresh pasta, preferably pappardelle, tagliatelle, or penne, for serving