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Bolognese Sauce
From emerils.com
about 3 quarts
2 hrs
A rich meat sauce with bacon, ham, veal, pork and beef, simmered with vegetables, wine and stock until deeply flavored.
| prepDice bacon and ham | |||||||||
| prepChop onions, carrots, celery, and mushrooms | |||||||||
| prepMince garlic | |||||||||
| prepFinely chop chicken livers and parsley | |||||||||
| 30 g butter | Heat butter, cook bacon & ham until caramelized, 15 min | Add ground meats, cook over high heat until browned, 20 min | Add onions, carrots, celery & mushrooms, cook until soft, 10 min | Add garlic, cloves & nutmeg, cook 2 min | Add tomato paste, cook 2 min | Add wine & stock, simmer 45–60 min until thickened | Season with salt & pepper | Add chicken livers, cook 5 min | Stir in cream & parsley, adjust seasoning |
| 340 g bacon, diced | |||||||||
| 225 g ham, diced | |||||||||
| 450 g ground veal | |||||||||
| 450 g ground pork | |||||||||
| 900 g ground beef | |||||||||
| 450 g chopped onions | |||||||||
| 150 g finely chopped carrots | |||||||||
| 100 g finely chopped celery | |||||||||
| 450 g thinly sliced button mushrooms | |||||||||
| 3 tablespoons minced garlic | |||||||||
| 1/4 teaspoon ground cloves | |||||||||
| 1/2 teaspoon ground nutmeg | |||||||||
| 1 (6-ounce / 170 g) can tomato paste | |||||||||
| 480 ml dry white wine | |||||||||
| 960 ml chicken stock | |||||||||
| Kosher salt and freshly ground black pepper | |||||||||
| 240 g chicken livers, finely chopped | |||||||||
| 240 ml heavy cream | |||||||||
| 30 g chopped fresh parsley leaves | |||||||||
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