America's Test Kitchen Ragu Alla Bolognese Recipe

How to Make America's Test Kitchen Ragu Alla Bolognese

1. 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.
2. 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.
3. Pulse 4 ounces pancetta and 4 ounces mortadella in the food processor until finely chopped (about 25 pulses). Transfer to a separate bowl.
4. Pulse 4 ounces chicken livers in the food processor until pureed (about 5 seconds). Transfer to a separate bowl.
5. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
6. 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).
7. Add the chopped pancetta mixture and 1 teaspoon fresh sage. Cook, stirring frequently, until the pancetta is translucent (5-7 minutes).
8. Add the chopped vegetables and cook, stirring frequently, until softened (5-7 minutes).
9. Add 2 tablespoons tomato paste and cook, stirring constantly, until rust-colored and fragrant (about 3 minutes).
10. Stir in 1/2 cup dry red wine, scraping the pan with a wooden spoon to loosen any fond.
11. Simmer until the sauce has thickened slightly (about 5 minutes).
12. Stir in the broth mixture (with bloomed gelatin) and return to a simmer.
13. Reduce heat to low and cook at a bare simmer until thickened (about 1 hour).
14. Stir in the pureed chicken livers, bring to a boil, and remove from heat.
15. Season generously with salt and pepper to taste.
16. Cover and keep warm.
17. 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.
18. Reserve 1 cup of cooking water, then drain the pasta and return it to the pot.
19. 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.
20. Transfer to a serving bowl and serve immediately, passing Parmesan cheese separately.