Kenji Slow-Cooked Bolognese Sauce Recipe

Name: Kenji Slow-Cooked Bolognese Sauce Recipe
Yield: 10
Ingredients: 1 quart l homemade or store-bought low-sodium chicken stock; gal to powdered gelatin to packets; to , such as knox; gal ; can peeled whole tomatoes, preferably san marzano; 21 mg ground beef chuck; 21 mg ground pork shoulder; 21 mg ground lamb shoulder; kosher salt and freshly ground black pepper; 4 Tbsp unsalted butter; gal large onion, finely minced; gal carrots, finely chopped; gal ribs celery, finely chopped; 4 medium cloves garlic, minced; gal; gal; 2 c dry white or red wine; 1 c whole milk; 2 bay leaf; 1 c heavy cream; 3 kg finely grated parmesan cheese; 2 Tbsp vietnamese or thai fish sauce, such as red boat; to serve:; dried or fresh pasta, preferably pappardelle, tagliatelle, or penne; 1/2 mg finely minced chicken liver; 1/2 mg finely diced pancetta; 1/4 c extra-virgin olive oil

Kenji Slow-Cooked Bolognese Sauce Recipe

0 mins

Total time

10

Serving

25

Ingredients

Enable cook mode

Ingredients

quart l homemade or store-bought low-sodium chicken stock

galto powdered gelatin to packets; to , such as knox

gal; can peeled whole tomatoes, preferably san marzano

mgground beef chuck

mgground pork shoulder

mgground lamb shoulder

kosher salt and freshly ground black pepper

Tbspunsalted butter

gallarge onion, finely minced

galcarrots, finely chopped

galribs celery, finely chopped

medium cloves garlic, minced

gal

cdry white or red wine

cwhole milk

bay leaf

cheavy cream

kgfinely grated parmesan cheese

Tbspvietnamese or thai fish sauce, such as red boat

to serve:

dried or fresh pasta, preferably pappardelle, tagliatelle, or penne

¹⁄₂

mgfinely minced chicken liver

¹⁄₂

mgfinely diced pancetta

¹⁄₄

cextra-virgin olive oil

Directions

Step 1

1. Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside. Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth. Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.

Step 2

2. Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef, pork, and lamb; season with salt and pepper; and cook, stirring and breaking up with a wooden spoon or potato masher, until no longer pink, about 10 minutes. Remove from heat and stir in puréed chicken livers.

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