The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.
The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.
Preparation
Homemade low-sodium chicken stock
1 quart
Powdered gelatin
1 oz
Peeled whole tomatoes
28 oz
Chicken livers
finely minced
1⁄2 lb
1
Adjust oven rack to lower-middle position and preheat oven to300°F (150°C).
2
Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside.
3
Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth.
4
Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.
Homemade low-sodium chicken stock
1 quart
Powdered gelatin
1 oz
Peeled whole tomatoes
28 oz
Chicken livers
finely minced
1⁄2 lb
1
Adjust oven rack to lower-middle position and preheat oven to300°F (150°C).
2
Place stock in a medium bowl or 1-quart liquid measure and sprinkle with gelatin. Set aside.
3
Purée tomatoes in the can using an immersion blender or transfer to the bowl of a countertop blender and purée until smooth.
4
Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.
Browning Meats
Extra-virgin olive oil
1⁄4 cup
Ground beef chuck
1 lb
Ground pork shoulder
1 lb
Ground lamb shoulder
1 lb
Kosher salt and freshly ground black pepper
0
Puréed chicken livers
1 batch
1
Heat olive oil in a large Dutch oven overhighheat until shimmering.
2
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.
3
Remove from heat and stir in puréed chicken livers.
Extra-virgin olive oil
1⁄4 cup
Ground beef chuck
1 lb
Ground pork shoulder
1 lb
Ground lamb shoulder
1 lb
Kosher salt and freshly ground black pepper
0
Puréed chicken livers
1 batch
1
Heat olive oil in a large Dutch oven overhighheat until shimmering.
2
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.
3
Remove from heat and stir in puréed chicken livers.
Sautéing Vegetables
Unsalted butter
4 tbsp
Pancetta
finely diced
1⁄2 lb
Onion
finely minced
8 oz
Carrots
finely chopped
8 oz
Celery
finely chopped
8 oz
Garlic
minced
4 medium
Fresh sage leaves
minced
1⁄4 cup
Fresh parsley leaves
minced, divided
1⁄2 cup
1
Meanwhile, heat butter and pancetta in a large skillet overmedium-highheat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about.
2
Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about.
3
Add cooked vegetables to meat mixture.
Unsalted butter
4 tbsp
Pancetta
finely diced
1⁄2 lb
Onion
finely minced
8 oz
Carrots
finely chopped
8 oz
Celery
finely chopped
8 oz
Garlic
minced
4 medium
Fresh sage leaves
minced
1⁄4 cup
Fresh parsley leaves
minced, divided
1⁄2 cup
1
Meanwhile, heat butter and pancetta in a large skillet overmedium-highheat and cook, stirring frequently, until fat has mostly rendered but butter and pancetta have not yet started to brown, about.
2
Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about.
3
Add cooked vegetables to meat mixture.
Reducing Liquid
Meat and vegetable mixture
1 batch
1
Return Dutch oven tohighheat and cook, stirring, until most of the liquid has evaporated from the pan, aboutlonger.
Meat and vegetable mixture
1 batch
1
Return Dutch oven tohighheat and cook, stirring, until most of the liquid has evaporated from the pan, aboutlonger.
Building Sauce Base
Dry white wine
2 cup
Reserved stock with gelatin
1 batch
Puréed tomatoes
1 batch
Whole milk
1 cup
Bay leaves
2 unit
Kosher salt and freshly ground black pepper
0
1
Add wine and cook, stirring, until mostly evaporated.
2
Add reserved stock, tomatoes, milk, and bay leaves.
3
Season gently with salt and pepper.
Dry white wine
2 cup
Reserved stock with gelatin
1 batch
Puréed tomatoes
1 batch
Whole milk
1 cup
Bay leaves
2 unit
Kosher salt and freshly ground black pepper
0
1
Add wine and cook, stirring, until mostly evaporated.
2
Add reserved stock, tomatoes, milk, and bay leaves.
3
Season gently with salt and pepper.
Oven Cooking
Sauce mixture
1 batch
1
Bring sauce to a simmer, then transfer to oven, uncovered.
2
Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat,.
3
If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.
Sauce mixture
1 batch
1
Bring sauce to a simmer, then transfer to oven, uncovered.
2
Cook, stirring and scraping down sides of pot occasionally, until liquid has almost completely reduced and sauce is rich and thick underneath a heavy layer of fat,.
3
If sauce still looks liquid or fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.
Finishing Sauce
Cooked Bolognese sauce
1 batch
Heavy cream
1 cup
Parmesan cheese
finely grated
3 oz
Vietnamese thai fish sauce
2 tbsp
Remaining parsley
1 batch
1
Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.)
2
Stir in heavy cream, parmesan, fish sauce, and remaining parsley.
3
Bring to a boil on stovetop, stirring constantly to emulsify.
4
Season to taste with salt and pepper.
Cooked Bolognese sauce
1 batch
Heavy cream
1 cup
Parmesan cheese
finely grated
3 oz
Vietnamese thai fish sauce
2 tbsp
Remaining parsley
1 batch
1
Carefully skim off most of the fat, leaving behind about 1 cup total. (For more precise measurement, skim completely, then add back 1 cup of fat.)
2
Stir in heavy cream, parmesan, fish sauce, and remaining parsley.
3
Bring to a boil on stovetop, stirring constantly to emulsify.
4
Season to taste with salt and pepper.
Serving
Finished Bolognese sauce
1 batch
Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne
0
Kosher salt
0
Pasta cooking liquid
1⁄2 cup
Parmesan cheese *(for serving)*
0
1
Heat sauce in a large pot until just simmering. Set aside.
2
Cook pasta in a large pot of well-salted water until just barely al dente.
3
Drain, reserving 1/2 cup cooking liquid.
4
Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid.
5
Cook overhighheat, tossing and stirring gently, until sauce is thick and pasta is coated, about.
6
Transfer to a serving bowl and serve immediately, passing parmesan at the table.
Finished Bolognese sauce
1 batch
Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne
0
Kosher salt
0
Pasta cooking liquid
1⁄2 cup
Parmesan cheese *(for serving)*
0
1
Heat sauce in a large pot until just simmering. Set aside.
2
Cook pasta in a large pot of well-salted water until just barely al dente.
3
Drain, reserving 1/2 cup cooking liquid.
4
Return pasta to pot and add just enough sauce to coat, along with some of the cooking liquid.
5
Cook overhighheat, tossing and stirring gently, until sauce is thick and pasta is coated, about.
6
Transfer to a serving bowl and serve immediately, passing parmesan at the table.