Double-Batch Classic Bolognese

Name: Double-Batch Classic Bolognese
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters beef stock; 454 grams egg tagliatelle or bucatini pasta; 3 Tbsps butter; 1 large carrot, peeled and finely chopped; 2 small ribs celery, finely chopped, with leafy tops, chopped; 113 grams trimmed chicken livers, finely diced, optional, but recommended; 355 milliliters dry white wine (about 1/3 bottle); 2 fresh bay leaves; 2 small sprigs fresh rosemary, leaves picked and finely chopped; 6 cloves garlic, chopped; 2 pinches ground cloves; 1 kilograms ground beef (chuck or sirloin) and veal mix; 2 kilograms Italian pureed tomatoes; 4 servings Kosher salt and freshly ground black pepper; 4 servings Freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 2 smalls onions, finely chopped; 113 grams pancetta, finely diced; 4 servings Grated Parmigiano-Reggiano cheese; 473 milliliters chicken or vegetable stock; 473 milliliters whole milk

Double-Batch Classic Bolognese might be just the sauce you are searching for. This recipe serves 4. One serving contains 1896 calories, 94g of protein, and 107g of fat. This recipe covers 69% of your daily requirements of vitamins and minerals. A mixture of bay leaves, celery, ground cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 4 hours and 5 minutes.

Instructions

You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.;

Warm 2 cups milk in small pot over lowest heat.

Ingredients you will need

Milk

Equipment you will use

Pot

Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through.

Ingredients you will need

Chicken Liver

Pancetta

Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.

Ingredients you will need

Bay Leaves

Rosemary

Carrot

Celery

Garlic

Onion

Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes.

Ingredients you will need

Ground Beef

Nutmeg

Pepper

Clove

Meat

Salt

Wine

Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.

Ingredients you will need

Vegetable Stock

Beef Stock

Tomato

Meat

Milk

Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves.

Ingredients you will need

Celery Leaves