Slow cooked ragù Bolognese is worth the wait.
ragù, the slow-cooked meat sauce that is almost entirely composed of meat, with just a small amount of wine, stock, and tomato or dairy to bind it together. That"spaghetti Bolognese" you might get in Little Italy or a UK pub, made with ground beef simmered in marinara sauce, may be tasty, but it's an entirely different beast.*
Over the years, I've been tweaking and refining that recipe, testing out every variable I can think of to improve its flavor and texture . The result is that I've come up with a number of variations on the theme, including thisMore recently, I got to thinking: I discovered thatWhat if, indeed. But let's start at the beginning.Like I said, Bolognese is a meat sauce, and, as a result, our choice of meats is one of the most important elements. At No.
I tried incorporating the pancetta in various ways, including grinding it in a meat grinder, finely chopping it in a food processor, and adding simple dice. The third method is the easiest, and that diced pancetta melts away into the sauce as it cooks anyway. While my meats are cooking on the stovetop, I sauté diced onions, carrots, and celery in a combination of rendered pancetta fat and butter, along with some minced garlic, parsley, and sage. As soon as the vegetables are tender, I add it all to the pot of cooked ground meat.This takes us to what many folks who have tried Barbara Lynch's recipe would consider the key element. The, er...Barbara-pin, if you will : chicken livers.
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