1/4 lb chicken livers, trimmed and finely chopped (opt)
2 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks, cut into small dice (save some tops)
2 sprigs rosemary
6 lg cloves garlic, minced or mashed
1-2 bay leaf
1 to 1 1/4 pound ground sirloin
1 to 1 1/4 pound ground pork or veal
1 teaspon nutmeg
1 teaspon cloves
2 cups milk
1 cup dry white wine
2 cups each beef and chicken stock
2 large cans (not 15 oz) tomato puree
Garnishs (parsley, pecorino)
Instructions
In a large pot, heat EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes. Add chicken livers, if using and cook for a couple minutes.
Add vegetables and rosemary and cook until onions start to look translucent then add garlic and bay leaf. Add meat and cloves and nutmeg.
Meanwhile, warm milk in separate pan.
Add white wine to meat mixture. Add warmed up milk to meat mixture.
Add the beef and chicken stock and tomato puree bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1 1/2-2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan.
Cook for 2 hours to thicken.
While the sauce is simmering away, bring a large pot of seasoned water up to a boil. Cook pasta according to directions. Reserve some of the pasta water to mix into the pasta sauce and add some butter to the drained noodles to help the sauce stick as well.
Garnish with chopped parsley, reserved celery greens and grated pecorino (or parmesan) and drizzle of EVOO.
Originally Submitted
7/9/2011
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