Italian · Sauce / condiment

Lamb Pork and Veal Bolognese

Name: Lamb Pork and Veal Bolognese
Total time: 3 h 48 min
Yield: Makes about 2.5 litres; serves 8 to 10 with pasta
Cuisine: Italian
Ingredients: 115 g chicken livers, trimmed; 4 anchovy fillets; 1 tsp Marmite; 1 tbsp soy sauce; 480 ml whole milk; 120 ml heavy cream; 480 ml chicken stock, homemade or low-sodium; 7 g powdered gelatin (1 packet); 60 ml extra-virgin olive oil, divided; 4 cloves garlic, medium, grated; 2 tsp dried oregano; 1 pinch red pepper flakes, a large pinch; 800 g canned whole tomatoes in juice, crushed into rough 1 cm pieces; 115 g pancetta (or unsmoked bacon), cut into 1 cm pieces; 1 large onion, finely chopped (about 200 g); 2 carrots, peeled, 5 mm dice; 3 stalks celery, 5 mm dice; 60 g unsalted butter; 450 g ground lamb (or 85/15 ground beef); 450 g ground pork; 450 g ground veal; ½ cup fresh sage leaves, finely chopped; 750 ml dry red or white wine; 2 leaves bay leaves; ½ cup fresh basil, minced, divided; ½ cup fresh flat-leaf parsley, minced, divided; 1 tbsp fish sauce; 60 g Parmigiano-Reggiano, finely grated; kosher salt and freshly ground black pepper, to taste

A long-simmered ragù of lamb, pork and veal with pancetta and soffritto, deepened by a hidden purée of chicken liver, anchovy and Marmite, enriched with milk, cream and gelatin-fortified stock and finished with Parmigiano.

YieldMakes about 2.5 litres; serves 8 to 10 with pasta
Hands-on1 h 15 min
Total3 h 48 min
Difficulty

Ingredients

Liver purée

115 gchicken livers, trimmed
4anchovy fillets
1 tspMarmite
1 tbspsoy sauce

Enriched stock

480 mlwhole milk
120 mlheavy cream
480 mlchicken stock, homemade or low-sodium
7 gpowdered gelatin (1 packet)

Tomato base

60 mlextra-virgin olive oil, divided
4 clovesgarlic, medium, grated
2 tspdried oregano
1 pinchred pepper flakes, a large pinchoptional
800 gcanned whole tomatoes in juice, crushed into rough 1 cm pieces

Ragù

115 gpancetta (or unsmoked bacon), cut into 1 cm pieces
1large onion, finely chopped (about 200 g)
2carrots, peeled, 5 mm dice
3 stalkscelery, 5 mm dice
60 gunsalted butter
450 gground lamb (or 85/15 ground beef)
450 gground pork
450 gground veal
½ cupfresh sage leaves, finely chopped
750 mldry red or white wine
2 leavesbay leaves
½ cupfresh basil, minced, divided
½ cupfresh flat-leaf parsley, minced, divided
1 tbspfish sauce
60 gParmigiano-Reggiano, finely grated
to tastekosher salt and freshly ground black pepper

Contains

Gluten
Dairy
Soy
Fish
Celery
Sulfites
Anchovy
Legumes (any)
Wheat
Barley
Olive
Grapes
Nightshades (any)
Tomato
Chili peppers
Onion family (any)
Onion
Garlic
Carrot
Basil
Oregano
Sage
Parsley
Bay leaf
Black and white pepper
Yeast
Mold-ripened and koji-fermented foods
All mammal meat (alpha-gal)
Beef and veal
Pork
Lamb and mutton
Poultry and birds (any)
Chicken
Gelatin
Hydrolyzed proteins (HVP)
Histamine (aged and fermented foods)
Tyramine
Chili heat (capsaicin)
Lactose
FODMAPs (any)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Tender-braised

Equipment

Stovetop
Food processor
Blender
Dutch oven

Season

Fall
Winter

Occasion

Weekend project
Entertaining

Effort

45–90 min active
Over 3 hours total
Difficulty 3
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: high
Protein: high
Carbs: low
Fat: high
Fiber: moderate
Sodium: high

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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