BUTCHER SHOP BOLOGNESE The secret ingredient in this rich, meaty, creamy, traditional-style Bolognese sauce is chicken livers. Finely chopped and combined with the ground meat, they contribute an amazing depth of flavor without making the sauce livery (which means their addition can be our little secret). Though the sauce is delicious using one or two of the ground meats listed, it tastes best with all three; the lamb especially gives it character. This super-easy recipe can be doubled and freezes well. I serve it over homemade tagliatelle or gnocchi, but its great with dried pasta, too, especially a wider noodle. 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 1 large celery stalk, finely chopped 1 large carrot, finely chopped 5 ounces chicken livers, trimmed and finely chopped 1/4 cup chopped fresh sage Kosher salt and freshly ground black pepper 1 1/2 pounds ground meat, preferably 1/2 pound each of veal, pork, and lamb 1 1/2 cups dry red wine 1 1/2 cups chicken broth, preferably Roasted Chicken Stock, or beef broth 1 (14 1/2 ounce) can (1 1/2 cups) chopped canned tomatoes 1/2 cup chopped fresh basil 1/2 cup heavy (whipping) cream, or more to taste (optional) Freshly grated Parmigiano-Reggiano Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the chicken livers and sage, season with a little salt and pepper, and cook, stirring, until the livers lose their red color, 2 to 3 minutes. Add the ground meat in batches, letting it brown a little before adding more. Season with a pinch of salt and a few grinds of pepper and cook, stirring, until no red or pink color remains. Pour off most of the fat. Add the wine, increase the heat to high, and boil, stirring occasionally to break up any clumps of meat, until the wine is almost gone, 10 to 15 minutes. Add the broth, tomatoes, and basil. Bring to a boil and then lower the heat to a gentle simmer; you should see an occasional bubble but not a boil. Cook, uncovered, until the sauce is thick, dark, and rich, for at least 1 hour. (You can keep cooking it longer over low heat, and it will only get better; I cook mine for hours at home and dip a piece of bread into the sauce every time I walk by the pot.) Stir in the cream, if using, and simmer for at least another 10 minutes to heat it through; longer is fine. Serve the sauce over pasta, topped with freshly ground black pepper and grated Parmesan. TO MAKE AHEAD: The sauce will keep for a couple of days in the refrigerator covered with plastic wrap and freezes beautifully, too. If going right from the hot pot to the freezer, cool the sauce first by putting it in a bowl set over an ice bath in the sink (stir it occasionally) before storing in an airtight container. Makes about 6 cups, enough for 1 1/2 pounds of pasta to serve 8
Posted on: Thu, 25 Sep 2014 19:20:17 +0000
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