Double-Batch Classic Bolognese

Name: Double-Batch Classic Bolognese
Ingredients: 2 cups whole milk; 1/4 cup extra-virgin olive oil; 1/4 pound pancetta, finely diced; 4 ounces trimmed chicken livers, finely diced, optional, but recommended; 2 small onions, finely chopped; 2 small ribs celery, finely chopped, with leafy tops, chopped; 1 large carrot, peeled and finely chopped; 6 cloves garlic, chopped; 2 small sprigs fresh rosemary, leaves picked and finely chopped; 2 fresh bay leaves; 2 1/2 pounds ground beef (chuck or sirloin) and veal mix; Kosher salt and freshly ground black pepper; Freshly grated nutmeg; 2 pinches ground cloves; 1 1/2 cups dry white wine (about 1/3 bottle); 2 cups beef stock; 2 cups chicken or vegetable stock; 2 (28-ounce) cans Italian pureed tomatoes; 1 pound egg tagliatelle or bucatini pasta; 3 tablespoons butter; Grated Parmigiano-Reggiano cheese

21 ingredients

17 steps

Ingredients

2 cups whole milk
1/4 cup extra-virgin olive oil
1/4 pound pancetta, finely diced
4 ounces trimmed chicken livers, finely diced, optional, but recommended
2 small onions, finely chopped
2 small ribs celery, finely chopped, with leafy tops, chopped
1 large carrot, peeled and finely chopped
6 cloves garlic, chopped
2 small sprigs fresh rosemary, leaves picked and finely chopped
2 fresh bay leaves
2 1/2 pounds ground beef (chuck or sirloin) and veal mix
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 pinches ground cloves
1 1/2 cups dry white wine (about 1/3 bottle)
2 cups beef stock
2 cups chicken or vegetable stock
2 (28-ounce) cans Italian pureed tomatoes
1 pound egg tagliatelle or bucatini pasta
3 tablespoons butter
Grated Parmigiano-Reggiano cheese

Directions

1

You know you love it and you know you make it your own special way if you've ever made it before.
2

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.
3

Warm 2 cups milk in small pot over lowest heat.
4

Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat.
5

Add the pancetta and cook until lightly brown.
6

Then add the chicken livers, and cook almost through.
7

Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
8

Add the ground meat and cook through breaking into pieces, but do not brown.
9

Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes.
10

Add the warm milk to the meat and allow it to absorb into the meat for 1 minute.
11

Stir in the beef stock, vegetable stock, and tomatoes.
12

Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
13

Divide the sauce in 1/2, cool, and freeze one batch.
14

Cool and store the remainder for a make-ahead meal within the week.
15

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.
16

Top with grated cheese and chopped celery leaves.
17

Serve with green salad.