The Ultimate Bolognese Sauce

Discover the epitome of Italian comfort cuisine with our rich and savory Ultimate Bolognese Sauce. This classic recipe elevates the traditional meat sauce to a whole new level of flavor and texture. Made with a combination of ground lamb, pork, and veal, the Bolognese sauce is infused with the delightful aromas of garlic, oregano, and fresh sage. To enhance the umami and depth, we add a unique blend of chicken livers and anchovies, creating a mouthwatering experience for your taste buds. The key is the slow and meticulous cooking process, allowing the sauce to break, re-emulsify, and transform into a luxurious, velvety consistency. The combination of wine, milk, and chicken stock further elevates the taste profile, making this Bolognese sauce a showstopper.

Yield: About 2½ quarts; Serves 8 to 10

INGREDIENTS:

• 4 ounces chicken livers
• 4 anchovy fillets
• 1 teaspoon Marmite
• 1 tablespoon soy sauce
• 2 cups whole milk
• ½ cup heavy cream
• 2 cups homemade or low-sodium canned chicken stock
• ¼ ounce (1 packet) powdered gelatin
• ¼ cup extra-virgin olive oil
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• 2 teaspoons dried oregano
• Large pinch of red pepper flakes (optional)
• One 28-ounce can whole tomatoes packed in juice, crushed by hand or with a potato masher into rough ½-inch chunks
• 4 ounces pancetta, cut into ½-inch chunks (see Note above)
• 1 large onion, finely chopped (about 1½ cups)
• 2 carrots, peeled and cut into ¼-inch dice (about 1 cup)
• 3 stalks celery, and cut into ¼-inch dice (about 1 cup)
• 4 tablespoons unsalted butter
• 1 pound ground lamb (or 85/15 ground beef)
• 1 pound ground pork
• 1 pound ground veal
• ½ cup fresh sage leaves, finely chopped
• 1 bottle (750 ml) dry red or white wine
• 2 bay leaves
• ½ cup minced fresh basil
• ½ cup minced fresh parsley
• 1 tablespoon Asian fish sauce
• 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup)
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. In a food processor, pulse together the chicken livers and anchovies with Marmite and soy sauce until finely ground. Transfer the mixture to a bowl and set it aside. In a separate bowl, combine the milk, heavy cream, and chicken stock, then sprinkle with gelatin and set aside.
2. In a medium saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add minced garlic, dried oregano, and red pepper flakes (if using) and cook, stirring, until fragrant. Add the crushed whole tomatoes with their juice and bring to a boil. Reduce to a simmer and cook until the sauce has thickened and reduced to 4 cups.
3. In a large Dutch oven or stock pot, cook pancetta in the remaining 2 tablespoons of olive oil over medium-high heat until softened. Add chopped onions, carrots, and celery and cook until softened but not browned. Transfer this mixture to a large bowl.
4. Return the Dutch oven to medium-high heat, add butter, and cook the ground lamb, pork, veal, and sage, stirring occasionally, until the meat is no longer pink. Stir in the chicken liver mixture and cook for an additional 5 minutes. Add the pancetta/vegetable mixture and stir to combine. Pour in the wine, bring it to a boil, then reduce to a simmer and cook until the wine is reduced by half.
5. While the wine simmers, blend the tomato sauce using an immersion blender or transfer it to a standing blender and blend until smooth.
6. Add the tomato sauce, milk/cream mixture, bay leaves, half of the basil, and half of the parsley to the Dutch oven and stir to combine. Bring to a boil, then reduce to a bare simmer, cover with a lid set slightly ajar, and cook for about 2 hours until the sauce is thick and rich.
7. Stir in the fish sauce and Parmigiano-Reggiano until fully emulsified. Season the Bolognese sauce with salt and pepper to taste. Allow it to cool for 30 minutes.
8. Finally, mix in the remaining parsley and basil. The Bolognese sauce will keep for up to a week in a sealed container in the fridge and will only improve with time. Serve this masterpiece with your favorite pasta and savor every flavorful bite.

NOTE:

Pancetta is unsmoked Italian-style bacon, but unsmoked American bacon or prosciutto ends can be used as a substitute. To make Bolognese without veal, increase the lamb or beef to 2 pounds and use an additional packet of gelatin.