Double-Batch Classic Bolognese

TOTAL TIME: 4 hr 5 min
Prep: 15 min
Inactive Prep: 1 hr 30 min
Cook: 2 hr 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

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.

Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.

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. 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.

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. Serve with green salad.

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5

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  • on August 08, 2013

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    Excellent recipe. I cut the recipe in half, no liver, no pancetta. I used a combination of veal and beef. This is my favorite pasta sauce. I do think the ground veal is important. The milk also gives it a mellow flavor. I've made this several times and sometimes I use dried crushed rosemary when I don't have fresh.

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  • on October 08, 2011

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    Awesome - have made this so many times I can't even count...even with the chicken livers. This double batch really makes 4 for my family. About to make it again - can't wait - it is so ridiulously easy to defrost and make dinner with. YUM!

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  • on October 02, 2011

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    Just finished the sauce. Reminds me very much of the flavors we experienced in Italy. Easy to prepare. The hardest part for us was finding the veal. This is my 1st time cooking with veal. Has a bit of a gamey taste, not bad, just different. Looking forward to tasting on pasta with a bit of fresh grated parm. I didn't add chicken livers. I figured the veal would be plenty of a stretch for my family's taste buds for 1 meal. :

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