Name: Kenji Lopez-Alt’s The Best Slow-Cooked Bolognese Sauce Recipe
Yield: serves 8-10
Ingredients: 1 litre low-sodium chicken stock; 3 tablespoons powdered gelatin (4 envelopes); 1 (28 oz) can peeled whole tomatoes, preferably San Marzano; 1/2 pound finely minced chicken livers; 1/4 cup extra-virgin olive oil; 1 pound ground beef chuck (about 20% fat); 1 pound ground pork shoulder (about 20% fat); 1 pound ground lamb shoulder (about 20% fat); salt and freshly ground black pepper; 4 tablespoons unsalted butter; 1/2 pound finely diced pancetta; 1 large onion, finely minced; 2 carrots, finely chopped; 4 ribs celery, finely chopped; 4 medium cloves garlic, minced; 1/4 cup minced fresh sage leaves; 1/2 cup minced fresh parsley leaves, divided; 2 cups dry white or red wine; 1 cup whole milk; 2 bay leaves; 1 cup heavy cream; 3 ounces finely grated Parmesan cheese; 2 tablespoons fish sauce