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The Best Slow-Cooked Bolognese Sauce

J. Kenji López-Alt
  • minutes
  • Serves 8 to 10

INGREDIENTS

1/2 lb

Chicken livers

1 lb

Ground beef chuck

1 lb

Ground lamb shoulder

1 lb

Ground pork shoulder

1/2 lb

Pancetta

2

Bay leaves

2

Carrots, finely chopped (about 8 ounces; 225g)

4

Celery, finely chopped (about 8 ounces; 225g), ribs

4

medium cloves Garlic

1

Onion, finely minced (about 8 ounces; 225g), large

1/2 cup

Parsley, fresh leaves

1/4 cup

Sage, fresh leaves

1

(28-ounce; 800g) can Tomatoes, whole

1 qt

Chicken stock, homemade or store-bought low-sodium

2 tbsp

Vietnamese or thai fish sauce

1

Pasta, Dried or fresh

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil, extra-virgin

4 tbsp

Butter, unsalted

1 cup

Heavy cream

3 oz

Parmesan cheese

1 cup

Whole milk

4

packets 1 to 1 1/2 ounces powdered gelatin, powdered

2 cups

White or red wine, dry