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Double-Batch Classic Bolognese


This double-batch classic Bolognese recipe teaches you how to prepare a flavorsome dish in an uncomplicated manner. Total time for cooking is 4 hour and 50 minutes and you can serve this double-batch classic Bolognese for 4 people.    
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This double-batch classic Bolognese recipe teaches you how to prepare a flavorsome dish in an uncomplicated manner. Total time for cooking is 4 hour and 50 minutes and you can serve this double-bat...
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Cook time40 minYield4 serving


Ingredients

  • 1) Whole milk -2 cups.
  • 2) Olive oil (Extra virgin) - 1/4 cup
  • 3) Pancetta - 1/4 pound. (Finely diced)
  • 4) Trimmed chicken livers - 4 ounces - (They must be finely diced).
  • 5) Small ribs celery – 2nos. (Finely chopped).
  • 6) Large carrot – 1 no. (It should be chopped and peeled)
  • 7) Cloves garlic – 6 nos. (Chopped)
  • 8) Rosemary sprigs– 2 nos. (Finely chopped and leaves picked).
  • 9) Fresh bay leaves – 2nos.
  • 10) Ground beef - 2 1/2 pounds
  • 11) Kosher salt and black pepper (Grounded) –To taste.
  • 12) Freshly grated nutmeg – to taste.
  • 13) Ground cloves - 2 pinches
  • 14) Dry white wine - 1 1/2 cups.
  • 15) Beef stock – 2 cups.
  • 16) Vegetable or chicken stock – 2 cups.
  • 17) Italian tomatoes (pureed) – 2 cans (28 ounce)
  • 18) Egg bucatini pasta – 1 pound.
  • 19) Butter - 3 tablespoons
  • 20) Grated Parmigiano-Reggiano cheese – to taste.

Cooking guidelines

Whole milk -2 cups.

Olive oil (Extra virgin) - 1/4 cup

Pancetta - 1/4 pound. (Finely diced)

Trimmed chicken livers - 4 ounces - (They must be finely diced).

Small ribs celery – 2nos. (Finely chopped).

Large carrot – 1 no. (It should be chopped and peeled)

Cloves garlic – 6 nos. (Chopped)

Rosemary sprigs– 2 nos. (Finely chopped and leaves picked).

Fresh bay leaves – 2nos.

Ground beef - 2 1/2 pounds

Kosher salt and black pepper (Grounded) –To taste.

Freshly grated nutmeg – to taste.

Ground cloves - 2 pinches

Dry white wine - 1 1/2 cups.

Beef stock – 2 cups.

Vegetable or chicken stock – 2 cups.

Italian tomatoes (pureed) – 2 cans (28 ounce)

Egg bucatini pasta – 1 pound.

Butter - 3 tablespoons

Grated Parmigiano-Reggiano cheese – to taste.  


  • Chef: Recipes.camp
  • Published:

Category: Sauces

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