Bolognese Sauce

🥘 Ingredients

• chicken stock 1 quart
• powdered gelatin 1 to 1½ oz
• canned whole peeled tomatoes 28 oz
• chicken livers ¼ lb
• extra-virgin olive oil ¼ cup
• ground beef chuck 1½ lb
• ground pork shoulder 1 lb
• ground lamb shoulder ½ lb
• kosher salt
• freshly ground black pepper
• unsalted butter 4 tbsp
• pancetta ½ lb
• onion 1 large
• carrots 2
• celery ribs 4
• garlic 6 cloves
• fresh sage
• fresh parsley leaves ¼ cup
• dry wine 2 cups
• whole milk 1 cup
• bay leaves 2
• red pepper flakes ½ tsp
• tomato paste 1 tbsp
• heavy cream 1 cup
• Parmesan cheese 3 oz
• Vietnamese or Thai fish sauce 2 tbsp
• fresh mixed herbs ¼ cup
• fresh parsley leaves ¼ cup
• pasta cooking water ½ cup

1. 1

   Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place chicken stock in a medium bowl and sprinkle with powdered gelatin . Set aside. Purée canned whole peeled tomatoes using a immersion blender until smooth. Transfer chicken livers to a cup and purée until smooth.
2. 2

   Heat extra-virgin olive oil in a large dutch oven over high heat until shimmering. Add ground beef chuck , ground pork shoulder , and ground lamb shoulder . Season with kosher salt and freshly ground black pepper and cook, stirring and breaking up, until no longer pink, about 10 minutes . Remove from heat and stir in puréed chicken livers.
3. 3

   Meanwhile, heat unsalted butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat has mostly rendered but not yet browned, about 8 minutes . Add onion , carrots , celery ribs , garlic , fresh sage , and half of the fresh parsley leaves . Cook, stirring, until vegetables are completely softened but not browned, about 8 minutes . Add cooked vegetables to meat mixture.
4. 4

   Return dutch oven to high heat and cook, stirring, until most liquid has evaporated, about 10 minutes .
5. 5

   Add dry wine and cook, stirring, until mostly evaporated. Add the reserved stock-gelatin mixture, the puréed tomatoes, whole milk , and bay leaves . Season gently with salt and pepper. Add red pepper flakes and tomato paste .
6. 6

   Bring sauce to a simmer, then transfer to oven, uncovered. Cook, stirring and scraping down sides occasionally, until liquid has almost completely reduced and sauce is rich and thick under a heavy layer of fat, 3 hours to 4 hours . If sauce still looks liquid after 4 hours, transfer to stovetop and finish at a brisk simmer, stirring frequently.
7. 7

   Carefully skim off most of the fat, leaving about 1 cup total.
8. 8

   Stir in heavy cream , Parmesan cheese , Vietnamese or Thai fish sauce , fresh mixed herbs , and remaining fresh parsley leaves . Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper.

Serving

1. 1

   Heat sauce in a large pot until just simmering. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving pasta cooking water . Return pasta to pot and add just enough sauce to coat, along with some of the cooking water. Cook over high heat, tossing gently, until sauce is thick and pasta is coated, about 30 seconds . Transfer to a serving bowl and serve immediately, passing additional Parmesan at the table.