Ultimate Bolognese Delight
Experience the rich and savory flavors of this Ultimate Bolognese Delight, an authentic Italian ragu that promises to satisfy your deepest cravings. Combining the robust tastes of multiple meats with aromatic vegetables and herbs, this sauce creates an unforgettable umami explosion that will elevate any pasta dish. Perfect for a cozy family dinner or an impressive gathering, it generously coats 2 pounds of your favorite pasta, leaving you with a lingering taste of Italy in every bite. Enjoy with a sprinkle of Parmigiano-Reggiano for that final touch of decadence. Leftover sauce can be refrigerated for up to three days or frozen for up to one month.
12
Servings
267
Calories
20
Ingredients
Ingredients
Low sodium chicken broth
1 cup (none)
Beef broth
1 cup (none)
Unflavored gelatin
8 teaspoons (none)
Onion
1 (chopped coarse)
Large carrot
1 (peeled and chopped coarse)
Celery rib
1 (chopped coarse)
Pancetta
4 ounces (chopped fine)
Mortadella
4 ounces (chopped)
Chicken livers
6 ounces (trimmed)
Extra virgin olive oil
3 tablespoons (none)
Ground beef
3/4 lb (85% lean)
Ground veal
3/4 lb (none)
Ground pork
3/4 lb (none)
Fresh sage
3 tablespoons (minced)
Tomato paste
1 (6 ounce) can (none)
Dry red wine
2 cups (none)
Salt
to taste (none)
Pepper
to taste (none)
Pappardelle or tagliatelle pasta noodles
1 lb (none)
Grated Parmesan cheese
for serving (none)
Instructions
1
In a mixing bowl, combine low sodium chicken broth and beef broth. Sprinkle the gelatin over the top, stir lightly, and set aside to bloom.
2
Using a food processor, pulse the onion, carrot, and celery together until finely chopped (about 10 pulses). Transfer to a bowl. In the same processor, pulse the pancetta and mortadella until finely chopped (about 25 pulses), then transfer to a separate bowl. Finally, process the chicken livers until pureed, then set aside in a third bowl.
3
In a large Dutch oven over medium-high heat, heat the olive oil until shimmering. Add the ground beef, veal, and pork, breaking them up as they cook. Sauté until all liquid evaporates and the meat starts to sizzle (approximately 10-15 minutes).
4
Add the chopped pancetta mixture and minced sage to the pot, stirring frequently until the pancetta becomes translucent (5-7 minutes), adjusting the heat as necessary to prevent burning.
5
Stir in the chopped vegetables and cook until softened (another 5-7 minutes). Mix in the tomato paste and continue stirring until the paste is rust-colored and fragrant (around 3 minutes).
6
Deglaze the pot by pouring in the dry red wine, scraping the bottom with a wooden spoon to release the fond. Allow the sauce to simmer and thicken for about 5 minutes.
7
Next, add the bloomed broth mixture and bring to a simmer again. Reduce the heat to low and let it gently simmer until the sauce thickens (about 1.5 hours) – it should leave a trail when you drag a wooden spoon through it.
8
After 1.5 hours, stir in the pureed chicken livers and bring to a boil. Remove from heat, then season with salt and pepper to taste.
9
In a separate large pot, bring 4 quarts of water to a rolling boil. Add the pasta along with 1 tablespoon of salt, cooking until al dente, stirring occasionally. Reserve 3/4 cup of the cooking water before draining the pasta.
10
Return the drained pasta to the pot and add half of the Bolognese sauce along with the reserved cooking water. Toss to combine thoroughly.
11
Transfer the pasta to a serving bowl, top with the remaining sauce, and serve hot. Don't forget to offer freshly grated Parmesan cheese on the side!
Nutrition Information
13
Fat
23
Carbs
17
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Bolognese Delight?
It is an authentic Italian ragu featuring a combination of multiple meats, aromatic vegetables, and herbs to create a rich umami flavor.
How many servings does this Bolognese recipe yield?
This recipe yields 12 servings.
What types of meat are used in this recipe?
The recipe uses a blend of ground beef (85% lean), ground veal, ground pork, pancetta, mortadella, and chicken livers.
Why is gelatin added to the broth?
Unflavored gelatin is bloomed in the broth to add a rich, silky body and satisfying mouthfeel to the finished sauce.
How should the vegetables be prepared for the sauce?
The onion, carrot, and celery should be pulsed in a food processor until they are finely chopped.
How long does the sauce need to simmer?
The sauce needs to simmer gently on low heat for approximately 1.5 hours until it thickens.
When are the chicken livers added to the dish?
The pureed chicken livers are stirred in after the initial 1.5-hour simmer, and then the sauce is brought back to a boil.
What kind of wine is recommended for deglazing?
The recipe specifies using 2 cups of dry red wine.
How do I know when the sauce has finished simmering?
The sauce is ready when it is thick enough to leave a trail when you drag a wooden spoon through it.
What type of pasta goes best with this Bolognese?
Pappardelle or tagliatelle pasta noodles are recommended for this recipe.
How long can I store the leftover sauce in the refrigerator?
Leftover sauce can be refrigerated for up to three days.
Can the Ultimate Bolognese Delight be frozen?
Yes, the sauce can be frozen for up to one month.
What are the nutritional calories per serving?
Each serving contains approximately 267 calories.
How much fat is in a single serving?
There are 13 grams of fat per serving.
What is the protein content per serving?
Each serving provides 17 grams of protein.
How many carbohydrates are in this dish?
There are 23 grams of carbohydrates per serving.
How should the pancetta and mortadella be prepped?
They should be pulsed in a food processor approximately 25 times until they are finely chopped.
What herb is used to season the meat?
Three tablespoons of minced fresh sage are added to the meat mixture.
Is pasta water used in the final assembly?
Yes, 3/4 cup of the reserved pasta cooking water is tossed with the noodles and sauce to help combine them.
How much pasta is required for this recipe?
The recipe calls for 1 lb of pasta noodles.
What should I serve with the pasta?
The dish is best served hot with freshly grated Parmesan cheese on the side.
What is the total number of ingredients?
There are 20 ingredients in total for this recipe.
At what stage do I add the tomato paste?
Tomato paste is added after the vegetables have softened and is cooked for about 3 minutes until rust-colored.
Do I need to peel the carrots?
Yes, the recipe specifies that the large carrot should be peeled before chopping.
What kind of broth is used?
The recipe uses a combination of 1 cup low sodium chicken broth and 1 cup beef broth.
How do I prep the chicken livers?
The chicken livers should be trimmed and then pureed in a food processor.
What heat setting should be used to sauté the ground meats?
The meat should be sautéed over medium-high heat until the liquid evaporates and the meat sizzles.
Is olive oil used in this recipe?
Yes, 3 tablespoons of extra virgin olive oil are used to heat the Dutch oven.
How much salt is added to the pasta water?
One tablespoon of salt is added to the 4 quarts of boiling water.
What is the recommended lean percentage for the ground beef?
The recipe recommends using ground beef that is 85% lean.