Ragu Bolognese
J. Kenji López-Alt · ♥ 9.7K likes · 835.3K views · 5 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 stalks celery
- 2 whole bay leaves
- 1 lb ground beef
- 1 lb ground lamb
- 1 lb ground pork
Puree the chicken livers in a blender.
Three meats and chicken livers
- ½ lb chicken livers
- ¼ cup extra virgin olive oil
- salt
- pepper
Heat the olive oil in a large Dutch oven over high until shimmering; add the beef, lamb and pork, season with salt and pepper, and cook stirring and breaking up the meat until most of the raw color is gone, without much browning.
- 4 tbsp butter
- 8 oz pancetta
In a large skillet heat the butter and pancetta over medium-high, stirring, until the pancetta is translucent but not brown.
- 1 whole onion
- 2 whole carrots
- 4 cloves garlic
- ¼ cup sage
- ¼ cup parsley
Add onion, carrots, celery, garlic, sage and half the parsley; cook stirring until softened but not brown, about 8 minutes.
- 1½ oz powdered gelatin
- 1 quart chicken stock
Sprinkle the gelatin over the chicken stock.
Boosting store-bought stock with gelatin
- 2 cup dry wine
Return the Dutch oven to the stove, add the vegetables and the wine, and simmer until the wine is mostly evaporated.
- 1 can whole tomatoes
- 1 cup whole milk
Add the gelatin-enhanced stock, pureed tomatoes, milk and bay leaves; season gently; bring to a simmer.
Cook uncovered in a 300F oven 3 to 4 hours, stirring the browned surface in and scraping down the sides occasionally, until rich, thick and well reduced.
- 1 cup heavy cream
- ¼ cup parsley
- 3 oz Parmigiano Reggiano
- 2 tbsp Asian fish sauce
Stir in the heavy cream, remaining parsley, Parmigiano and fish sauce; bring to a boil to emulsify; season with salt and pepper.
Cream, Parmigiano and fish sauce
- salt
- pepper
Serve on hearty pasta such as tagliatelle, pappardelle or rigatoni, or use for lasagna.
What to serve it with