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A luxurious, meat-heavy Bolognese sauce crafted with a 2:1:1 ratio of beef, veal, and pork. This recipe focuses on deep caramelization of the mirepoix and a slow 8-hour cooking process, resulting in a rich, velvety sauce that pairs perfectly with rigatoni.
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Sear the meat mixture (beef/veal/pork) in tallow and set aside. → Caramelize the mirepoix for 4 hours to create a sweet soffritto base. → Add garlic, tomato paste, wine, stock, and aromatics; combine with the meat. → Slow-cook in the oven for 4 hours and rest overnight in the fridge. → Reheat sauce, toss with par-boiled pasta, butter, and cheese to emulsify.
Sear the meat mixture (beef/veal/pork) in tallow and set aside. → Caramelize the mirepoix for 4 hours to create a sweet soffritto base. → Add garlic, tomato paste, wine, stock, and aromatics; combine with the meat. → Slow-cook in the oven for 4 hours and rest overnight in the fridge. → Reheat sauce, toss with par-boiled pasta, butter, and cheese to emulsify.
A luxurious, meat-heavy Bolognese sauce crafted with a 2:1:1 ratio of beef, veal, and pork. This recipe focuses on deep caramelization of the mirepoix and a slow 8-hour cooking process, resulting in a rich, velvety sauce that pairs perfectly with rigatoni.
Melt the infused beef tallow in a heavy-bottomed pot (like a Dutch oven) over high heat.
Add the ground beef, veal, and pork (2:1:1 ratio). Sear the meat thoroughly until well-browned, then remove and strain the meat, reserving the fat.
Finely chop the onions, carrots, and celery (mirepoix). Add them to the pot with more tallow if needed.
Sauté the mirepoix over low heat for almost 4 hours until it is fully caramelized and reaches a mushy, sweet consistency (soffritto).
Add the minced garlic and let it sweat briefly until fragrant.
The 2:1:1 ratio of beef, veal, and pork provides a complex flavor profile that beef alone cannot achieve.
Caramelizing the mirepoix for several hours is the secret to the deep sweetness of the sauce.
Resting the sauce overnight allows the flavors to meld and makes it easier to remove excess fat.
Bolognese is traditionally a meat-based sauce, not a tomato-based one; use crushed tomatoes sparingly.
Finish the pasta in the sauce with butter and pasta water to create a creamy, emulsified texture.
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