- 5 hours (Prep: 30 min. | Cook: 4.5 hr.)
- Serves 8 to 12
The low and slow cooking of this bolognese extracts maximum flavor and creates a rich, luxurious, and harmonious sauce without overcooking or drying out the ingredients. Finishing the cooking of the noodles in the sauce with the starch from the pasta water makes the sauce cling to and mingle with the noodles.
This recipe is perfect anytime you need some comfort food and a warm hug from a bowl of pasta. We like to pair this with the same dry Italian red wine we cook the sauce with such as a Barbera, Chianti, or Barbaresco. We also try to have some focaccia or ciabatta on the side to sop the rest of the sauce up!” – Robert Quick, il Bracco
- 1/2 cup extra-virgin olive oil (separated into two, 1/4 cup portions)
- 1 lb ground chuck
- 1 lb ground lamb
- 1 lb mild Italian sausage
- 1 1/2 cups onions, diced
- 3/4 cup carrots, diced
- 3/4 cup celery, diced
- 2 Tbsp garlic, minced
- 1/4 cup sage, chopped
- 1/2 cup parsley, chopped
- 2 cups dry red wine
- 1 qt chicken stock (low-sodium)
- 1 can (28 oz) San Marzano tomato puree
- 1 qt whole milk
- 1 cup heavy cream
- 3 oz parmesan cheese (18-24 months), grated
- olive oil, parsley, and parmesan cheese for garnishing
- Heat 1/4 cup of oil in a heavy bottom pot over medium-high heat.
- Add ground beef, sausage, and lamb. Season with salt and pepper and cook through, stirring occasionally, approximately 10 minutes.
- In a separate skillet, heat the other 1/4 cup oil over medium heat. Add onion, carrots, celery, garlic, sage, and parsley. Cook until vegetables are soft but not brown. Transfer mixture to pot with ground meat.
- Cook the mixture until most residual liquid has evaporated.
- Add red wine and cook until liquid has reduced by half.
- Add stock, milk, and tomatoes, and bring the sauce to a simmer, stirring occasionally.
- Cook for 4 hours, until the sauce is thick and fat begins to accumulate at the top.
- Stir heavy cream and parmesan into the sauce. Remove from the heat.
- Bring a large pot of water to boil and cook noodles al dente. Be sure to reserve about 1 cup of pasta water for finishing the sauce.
- In a pan, heat 1 cup of sauce, adding 1 oz of reserved pasta water. Add cooked pasta and toss to coat for 1 minute. Plate in a bowl, garnish with more parmesan cheese, extra-virgin olive oil, and chopped parsley, and serve with your favorite properly chilled red wine. Buon Appetito!
Notes from the Chef:
– While the sauce is ready just after stirring in the heavy cream and parmesan, we think it gets even better after sitting in the refrigerator for a day!
– For noodles, we recommend one with texture to help grab the sauce. Long or short noodles is your preference!
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