Ingrédients pour America's Test Kitchen Ragu Alla Bolognese
- 2 cups low-sodium chicken broth
- 2 cups beef broth
- 8 teaspoons (1 ounce box) unflavored gelatin
- 1 medium onion, chopped fine
- 1 medium carrot, chopped fine
- 2 celery ribs, chopped fine
- 4 ounces pancetta, cut into 1/2-inch cubes
- 4 ounces mortadella, cut into 1/2-inch cubes
- 4 ounces chicken livers, trimmed
- 2 tablespoons olive oil
- 1 pound ground beef (85 percent lean)
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 teaspoon fresh sage, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- Salt and ground black pepper, to taste
- 1 pound pappardelle pasta
- Parmesan cheese, grated, for serving
- 4 quarts water
- 1 tablespoon salt
- 1 cup reserved pasta water
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Comment préparer America's Test Kitchen Ragu Alla Bolognese
- Combine 2 cups chicken broth and 2 cups beef broth in a bowl. Sprinkle 8 teaspoons (1 ounce box) of gelatin over the top and let it sit to bloom.
- Pulse 1 medium onion, 1 medium carrot, and 2 celery stalks in a food processor until finely chopped (about 10 pulses). Transfer to a bowl.
- Pulse 4 ounces pancetta and 4 ounces mortadella in the food processor until finely chopped (about 25 pulses). Transfer to a separate bowl.
- Pulse 4 ounces chicken livers in the food processor until pureed (about 5 seconds). Transfer to a separate bowl.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add 1 pound ground beef, 1/2 pound ground veal (or 1 3/4 pounds ground beef if omitting veal), and 1/2 pound ground pork. Cook, breaking up the meat with a spoon, until all liquid has evaporated and the meat begins to sizzle (10-15 minutes).
- Add the chopped pancetta mixture and 1 teaspoon fresh sage. Cook, stirring frequently, until the pancetta is translucent (5-7 minutes).
- Add the chopped vegetables and cook, stirring frequently, until softened (5-7 minutes).
- Add 2 tablespoons tomato paste and cook, stirring constantly, until rust-colored and fragrant (about 3 minutes).
- Stir in 1/2 cup dry red wine, scraping the pan with a wooden spoon to loosen any fond.
- Simmer until the sauce has thickened slightly (about 5 minutes).
- Stir in the broth mixture (with bloomed gelatin) and return to a simmer.
- Reduce heat to low and cook at a bare simmer until thickened (about 1 hour).
- Stir in the pureed chicken livers, bring to a boil, and remove from heat.
- Season generously with salt and pepper to taste.
- Cover and keep warm.
- Bring 4 quarts of water to a boil in a large pot. Add 1 pound pasta and 1 tablespoon salt. Cook, stirring occasionally, until al dente.
- Reserve 1 cup of cooking water, then drain the pasta and return it to the pot.
- Add half of the sauce and 1/4 cup of the reserved pasta water to the pasta and toss to combine. Add more pasta water if needed to adjust consistency.
- Transfer to a serving bowl and serve immediately, passing Parmesan cheese separately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
15g
Fat
32g
Carbs
11g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Main Dish Condiments Etc Beef Pasta Poultry European Italian Chicken Stove Top Copycat Savory Sauces Ground Beef Meat Chicken Livers Pasta Rice And Grains Spaghetti Taste Mood Savory Equipment Presentation Served Hot
