Best Ultimate Bolognese Sauce Recipes

The Ultimate Bolognese Sauce image

Provided by Chef Mike Easton

Yield Makes 6 cups sauce

Number Of Ingredients 26

Spice mix:
2 bay leaves
3 whole cloves
2 teaspoons fennel seeds
1 1/2 teaspoons crushed red pepper flakes
1/4 teaspoon black peppercorns
Sauce:
1 tablespoon olive oil
3 ounces chicken livers, rinsed, finely chopped
1 1/2 teaspoons kosher salt, plus more
Freshly ground pepper
1/2 large onion, finely chopped
1/2 small bunch thyme
1/4 cup Mama Lil's Kick Butt
Peppers in Oil or Peppadew peppers
5 garlic cloves, finely chopped
1 14 ounce can whole peeled tomatoes
1/3 cup red wine
1 1/2 pounds ground beef chuck (20% fat)
1 pound ground pork shoulder (Boston butt)
1 1/2 cups whole milk
2 tablespoons red wine vinegar
Pasta and assembly:
12 ounces pappardelle
1 1/2 cups unsalted butter
3 ounces Parmesan, finely grated (about 3/4 cup)

Steps:

Spice It Up:
Toast spices in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes (this releases their flavor). Let cool, then finely grind in a spice mill (or use a mortar and pestle).
The Flavor Base:
Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat. Season with salt and pepper and cook, stirring occasionally, until livers are deeply browned.almost burned, really-5-8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper. Cook, stirring as needed, until onion is brown and soft, 5-8 minutes more. Stir in garlic and cook until soft, about 2 minutes. Stir in spice mixture and 1 1/2 teaspoons salt.
Meat of the Matter:
Add tomatoes, then wine, stirring and scraping up any bits stuck to the bottom of the pot. Add meat and stir to combine (the mixture will be fairly stiff but will loosen as it cooks). Add milk and mix well-everything should be evenly coated.
Low and Slow:
Cover pot with a lid and transfer to oven; bake for 6 hours.
Custom Blend:
Remove pot from oven. The sauce will have firmed up; stir to loosen. Pluck out thyme and, using an immersion blender, puree sauce until smooth. Add vinegar and season with salt and pepper. To serve the sauce like Chef Easton does, see opposite page.

Ultimate Bolognese Sauce image

Provided by space_monkey1989

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

Preheat the oven to its lowest setting (110C/ 225F/Gas Mark ). Put the oil and butter in a large casserole with a lid and add the onion, garlic and star anise.
Cook over a low heat for 30 minutes. Add the chopped carrots and continue cooking for another 20 minutes, then add the celery and cook for a further couple of minutes. Tip in the mince and press down on it gently, so it is integrated into the vegetables, and cook.
Generously season the meat mixture and add the milk. Grate over some nutmeg and cook gently for at least 30 minutes, until the milk has just about disappeared.
Add the white wine and tomatoes, stir through, then place in the oven, with the lid of the casserole slightly ajar. Cook for at least six hours. It probably won't be necessary, but if the meat starts to look dry, add a drop of water.
After cooking, some fat will have split and risen to the surface, but don't worry about that. When the sauce has finished cooking, it should be rich and moist.
Check for seasoning -be generous with the freshly ground black pepper. Serve with the pasta, cooked according to packet instructions, and some freshly grated parmigiano.