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Ingredients

1 cup chicken broth low sodium
Unflavored gelatin 8 teaspoons
1cup beef stock
Ground beef 3/4pound
1 onion, coarsely chopped
6 ounces chicken livers, cut
1 rib celery, coarsely chopped
4 oz pancetta, finely chopped
4 oz mortadella, chopped
1 large carrot, peeled and coarsely chopped


3tablespoons extra virgin olive
3/4pound 85 percent lean ground beef
3/4pound ground pork
3tablespoons chopped fresh sage
1 (6 ounce) can tomato paste
2cups dry red wine
Salt and pepper
1 pound pappardelle or tagliatelle
Parmesan cheese, grated, to serve

Preparation method

Combine chicken broth and beef broth in a bowl, sprinkle gelatin on top and set aside. Pulse onion, carrot and celery in food processor until finely chopped, about 10 pulses, scraping the bowl as needed, transfer to a separate bowl. Pulse pancetta and mortadella in the now empty food processor until finely chopped, about 25 pulses, scraping the bowl as needed, to transfer to another bowl. Chicken liver in the process of food processing now empty until pureed, about 5 seconds, the third transfer to the bowl.

Heat oil in a large pot over medium-high heat until shimmering. Add beef, veal and pork, cook, breaking pieces with a spoon until the liquid has evaporated and meat begins to sizzle, from 10 to 15 minutes. Stir chopped pancetta and sage, cook, stirring, until the pancetta is translucent, 5 to 7 minutes, adjusting heat to keep them happy burning. Add the chopped vegetables and cook, stirring, until softened, 5 to 7 minutes. Add tomato paste and cook, stirring constantly, until the rust-colored and fragrant, about 3 minutes.

Combine the wine, scraping the pan with a wooden spoon to loosen happy. Simmer until sauce is thickened, about 5 minutes. Stir in broth mixture and return to simmer. Reduce heat to low and cook in just simmer until thick (wooden spoon should leave trail when dragged into the sauce), about 1 ½ hours.

Stir in chicken liver puree, bring to a boil and remove from heat. Season with salt and pepper, cover and keep warm.

Bring 4 quarts of water to boil in large saucepan. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve ¾ cup cooking water, then drain pasta and return to pot. Add half of the cooking water and pasta sauce and mix. Transfer to a serving bowl and serve, passing the cheese separately.

Recipe terms for this post:

kasim recipe ragu alla bolognese cooks illustrated cooks illustrated Ragu alla Bolognese ragu bolognese bolognese sauce recipe tagliatelle alla bolognese

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