Bolognese Sauce

The key to a great bolognese sauce is using the right mixture of meats. For ease and product availability, I use a combination of ground beef and chicken liver. The chicken liver does two things. First, it adds creaminess and, second, a slight gaminess that will make your sauce stand out. The addition of a dry white wine will add brightness and balance. Make plenty and freeze.

2 TBSP Olive oil

1 Large yellow onion

3 Large carrots

3 Large celery stalks

6 Garlic cloves

4 Bay leaves

Salt and pepper to taste

3/4 Pound chicken livers trimmed of connective tissue and chopped

3 1/4 Pounds of ground beef (80/20)

12 Ounces tomato paste

1 3/4 Cups dry white wine

2 1/4 Cups whole milk

1/2 Cup chilled diced butter

Heat seven-quart dutch oven over medium-high heat. Add onions, carrots, celery, and garlic. Season with salt and pepper. Sweat for 10 minutes until juices have released and dried up. Increase heat to high and stir in chicken livers until they get some color. Add ground beef. Add salt and pepper and continue to cook until browned. Add wine and reduce by half. Push the meat to half of the pot and add tomato paste. Cook for a few minutes and then blend into the beef and cook for 15 minutes being careful not to burn. Add milk and bay leaves and cook for 2 hours stirring occasionally. Remove from heat and beat butter into the sauce. Remove whole garlic cloves and serve immediately or better yet chill overnight and serve over your favorite wide noodle pasta or lasagna. If you really need to impress, make homemade pasta. The addition of some pasta water will be necessary at plating to create the perfect consistency.