Double-Batch Classic Bolognese

Yield

4

Cooking time

45 min
1

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.
 
 
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.
 

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 ...

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.
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