| INGREDIENT | PROCEDURE |
|---|---|
Homemade low-sodium chicken stock1 quart Powdered gelatin1 oz Peeled whole tomatoes28 oz Chicken livers, finely minced1⁄2 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. |
| INGREDIENT | PROCEDURE |
|---|---|
Extra-virgin olive oil1⁄4 cup Ground beef chuck1 lb Ground pork shoulder1 lb Ground lamb shoulder1 lb Kosher salt and freshly ground black pepper0 Puréed chicken livers1 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, about10 minutes.3 Remove from heat and stir in puréed chicken livers. |
| INGREDIENT | PROCEDURE |
|---|---|
Unsalted butter4 tbsp Pancetta, finely diced1⁄2 lb Onion, finely minced8 oz Carrots, finely chopped8 oz Celery, finely chopped8 oz Garlic, minced4 medium Fresh sage leaves, minced1⁄4 cup Fresh parsley leaves, minced, divided1⁄2 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, about8 minutes.2 Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring and tossing, until vegetables are completely softened but not browned, about8 minutes.3 Add cooked vegetables to meat mixture. |
| INGREDIENT | PROCEDURE |
|---|---|
Meat and vegetable mixture1 batch | 1 Return Dutch oven tohighheat and cook, stirring, until most of the liquid has evaporated from the pan, about10 minuteslonger. |
| INGREDIENT | PROCEDURE |
|---|---|
Dry white wine2 cup Reserved stock with gelatin1 batch Puréed tomatoes1 batch Whole milk1 cup Bay leaves2 unit Kosher salt and freshly ground black pepper0 | 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. |
| INGREDIENT | PROCEDURE |
|---|---|
Sauce mixture1 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 to 4 hours.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. |
| INGREDIENT | PROCEDURE |
|---|---|
Cooked Bolognese sauce1 batch Heavy cream1 cup Parmesan cheese, finely grated3 oz Vietnamese thai fish sauce2 tbsp Remaining parsley1 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. |
| INGREDIENT | PROCEDURE |
|---|---|
Finished Bolognese sauce1 batch Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne0 Kosher salt0 Pasta cooking liquid1⁄2 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, about30 seconds.6 Transfer to a serving bowl and serve immediately, passing parmesan at the table. |