The Best Slow-Cooked Bolognese Sauce Recipe | Benny Crocker

Name: The Best Slow-Cooked Bolognese Sauce Recipe | Benny Crocker
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

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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