Chef Kristen Essig’s Big-Batch Bolognese – Garden & Gun

Ingredients

• 3 lb. pork shoulder, roughly cubed
• 4 lb. boneless chicken thighs, roughly cubed
• 10 cloves garlic, chopped
• 5 medium onions, chopped
• 4 medium carrots, chopped
• 3 sprigs rosemary, stripped
• 6 sprigs marjoram or oregano, stripped
• 9 sprigs thyme, stripped
• ½ cup of oil, blended (3 parts canola, 1 part extra virgin olive oil)
• 6 cups milk
• 6 cups white wine
• Salt and freshly ground black pepper, to taste
• 36 oz. tomato paste (6 6-oz. cans)
• 12 cups chicken stock
• 5 celery stalks, chopped
• 2 medium onions, chopped
• 2 lb. ground beef
• 4 oz. chicken livers, pureed