America’s Test Kitchen Ragu Alla Bolognese

May 10, 2023May 10, 20230 1
Authentic America's Test Kitchen Ragu Alla Bolognese recipe for a hearty dinner
in Italian

Prep

30 min

Cook

4 hours

Ready In

4 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup low sodium chicken broth
1 cup beef broth
8 teaspoons unflavored gelatin
1 onion , chopped coarse
1 large carrot , peeled and chopped coarse
1 celery rib , chopped coarse
4 ounces pancetta , chopped fine
4 ounces mortadella , chopped
6 ounces chicken livers , trimmed
3 tablespoons olive oil , extra virgin
3/4 lb ground beef , 85 % lean
3/4 lb ground veal
3/4 lb ground pork
3 tablespoons sage , fresh minced
1 can tomato paste
2 cups dry red wine
salt and pepper
1 lb pappardelle pasta or 1 lb tagliatelle pasta noodles
parmesan cheese , grated , for serving

Nutrision Information

Servings Per Recipe
8
Calories
699
Sugar
3g
Fat
46g
Ragu alla Bolognese is a classic Italian meat sauce that originated in the city of Bologna. This version, from America's Test Kitchen, uses a combination of ground beef, veal, and pork to create a rich and meaty sauce that is slowly cooked with tomatoes, red wine, and vegetables. The addition of chicken livers may seem unusual, but it adds a depth of flavor and richness to the sauce that is characteristic of the traditional recipe. This sauce is traditionally served with a thick pasta, like pappardelle or tagliatelle, and grated Parmesan cheese. While it may take some time and effort to prepare, the end result is a comforting and delicious meal that is sure to please.

Instructions

1.In a small bowl, dissolve gelatin in chicken and beef broth and set aside until bloom.
2.Pulse pancetta, mortadella, and chicken livers in a food processor until finely chopped.
3.In a large Dutch oven, heat olive oil until shimmering. Add onion, carrot, and celery and cook until softened.
4.Add pancetta mixture and continue cooking until browned, about 5-7 minutes.
5.Add ground beef, veal, and pork and cook until browned, breaking up the meat with a spoon.
6.Add sage and tomato paste, and cook for another 5 minutes
7.Add red wine and reduce until almost evaporated, scraping up browned bits from the bottom of the pot.
8.Pour in chicken and beef broth mixture and bring to a simmer.
9.Simmer until sauce has thickened and flavors have melded together, about 3-4 hours.
10.Cook pasta according to package directions and serve with the sauce and grated Parmesan cheese.

PROS

This rich and flavorful sauce is perfect for a hearty winter dinner.

It can also be made ahead of time and reheats well.

CONS

This recipe requires a lot of ingredients and time, so it may not be ideal for a weeknight dinner.

The addition of chicken liver may not be to everyone’s taste.

HEALTH & BENEFITS

While this recipe is high in protein, it is also quite high in fat and calories.
However, it does contain several vegetables and herbs, which offer some nutritional benefits.

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