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.
 
 
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.