Classic Bolognese with Pappardelle

For a Bolognese sauce that would make the people of Bologna proud, we embarked on a journey to test and refine numerous traditional recipes. Our quest led us to a version that omits the usual dairy ingredients but incorporates six different types of meat to achieve the classic sweet, rich, and meaty flavor. Starting with a trio of ground beef, pork, and veal, we added pancetta, mortadella, and chicken livers to deepen the meaty essence even further. To replicate the homemade beef brood often used in Bolognese, we opted for store-bought broth (a combination of chicken and beef) thickened with gelatin. In case ground veal is unavailable, additional ground beef can be used as a substitute. Although the chicken livers contribute to the authentic flavor, they can be omitted if desired. Scaling the recipe up to accommodate 2 pounds of pasta allows you to feed a crowd or save some sauce for future meals since it freezes exceptionally well. The sauce can be refrigerated for up to 3 days or frozen for up to 1 month. Prepare to indulge in the extraordinary flavors of this hearty Bolognese sauce!

INGREDIENTS:

• 1 cup low-sodium chicken broth
• 1 cup beef broth
• 8 teaspoons unflavored gelatin
• 1 onion, chopped coarse
• 1 large carrot, peeled and chopped coarsely
• 1 celery rib, chopped coarse
• 4 ounces pancetta, chopped
• 4 ounces mortadella, chopped
• 6 ounces of chicken livers
• 3 tablespoons extra-virgin olive oil
• 12 ounces 85 percent lean ground beef
• 12 ounces ground veal
• 12 ounces ground pork
• 3 tablespoons minced fresh sage
• 1 (6-ounce) can tomato paste
• 2 cups red wine
• Salt and pepper
• 2 pounds pappardelle
• Grated Parmesan cheese

PREPARATIONS:

1. In a bowl, combine the chicken broth and beef broth. Sprinkle the gelatin over the top and set aside.
2. Pulse the onion, carrot, and celery in a food processor until finely chopped, about 10 pulses. Transfer the mixture to another bowl.
3. Pulse the pancetta and mortadella in the now-empty food processor until finely chopped, about 25 pulses. Transfer to a separate bowl.
4. Process the chicken livers in the now-empty food processor until pureed, about 5 seconds. Transfer to a separate bowl, cover, and refrigerate.
5. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef, veal, and pork, and cook, stirring occasionally, until all the liquid has evaporated and the meat begins to sizzle, approximately 10 to 15 minutes.
6. Add the processed pancetta mixture and sage to the pot. Cook, stirring often, until the pancetta is translucent, about 5 to 7 minutes.
7. Add the processed vegetables to the pot and cook, stirring often, until they have softened about 5 to 7 minutes.
8. Stir in the tomato paste and cook, stirring constantly, until it is browned and fragrant, approximately 3 minutes.
9. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer until the sauce has thickened, about 5 minutes.
10. Stir in the broth mixture, bring it to a simmer, then reduce the heat to low and cook at a bare simmer until the sauce thickens (a wooden spoon should leave a trail when dragged through the sauce), approximately 1½ hours.
11. Stir in the processed chicken livers, bring the sauce to a boil, then remove it from the heat. Season with salt and pepper to taste.
12. Meanwhile, bring 8 quarts of water to a boil in a 12-quart pot. Add the pappardelle and 2 tablespoons of salt. Cook the pasta, stirring often, until it is al dente. Reserve 1½ cups of the cooking water, then drain the pasta and return it to the pot.
13. Add the sauce to the pot with the pasta and toss to combine. Season with salt and pepper to taste, and add the reserved cooking water as needed to adjust the consistency.
14. Serve the Bolognese sauce with grated Parmesan cheese.

YIELD: The recipe yields servings for multiple people.

SPECIAL INSTRUCTIONS:

• The sauce can be refrigerated for up to 3 days or frozen for up to 1 month.

TIPS:

• For a vegetarian option, omit the meat and use vegetable broth instead of chicken and beef broth.
• Adjust the seasonings, such as salt and pepper, according to your taste preferences.
• Use pappardelle or any other pasta of your choice to pair with the Bolognese sauce.
• Sprinkle-grated Parmesan cheese on top before serving to enhance the flavors.

In conclusion, this hearty Bolognese sauce is a testament to the rich and meaty flavors of authentic Italian cuisine. By incorporating a variety of meats and omitting dairy, we have crafted a recipe that captures the essence of traditional Bolognese. The combination of ground beef, pork, veal, pancetta, mortadella, and chicken livers creates a sweet and rich flavor profile that will leave you craving more. Thickened with gelatin-infused store-bought broth, this sauce maintains its authenticity while achieving the desired consistency. Scaling the recipe allows you to prepare a large batch, perfect for feeding a crowd or saving some for future meals. Serve the Bolognese sauce over pappardelle, sprinkled with grated Parmesan cheese for an added touch of flavor. Whether you refrigerate or freeze the sauce, it retains its deliciousness and can be enjoyed for days or even weeks to come. Experience the heartiness