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Roasting the sauce slowly in the oven saves mixing time and makes everything tender while retaining a well-defined brown flavor. The combination of beef, lamb, pork, pancetta and chicken liver add flavor and richness, while the gelatin provides a silky finish. Sauce with Meat Finish the sauce with heavy cream and Parmesan to emulsify the sauce. The fish sauce added at the end enhances the umami notes of the sauce. If theres one thing I miss most about New York (other than pizza), its cold, snowy winters. Not only because I love cold and snowy days (I do!), but mainly because meat, slow-cooked winter dishes taste even better on these cold frosty days. And there is no dish more meaty and satisfying than a large pot of Bolognese stew. Its almost a Pavlovian reaction for me: as soon as I see the first snowflakes of winter, my feet go to the butchers counter, my hands reach for my largest brazier, and my fingers draw a line with a wooden spoon. (My brain hasnt figured out how to cook all three at the same time yet.) Bolognese stew is a dish I cook in bulk, jar and send to family members. This is the kind of dish that I try, then I try again, then again, and maybe again, just to be sure, and before I know it, I have eaten several servings straight out of the pot and ruined my appetite. , only to find that no, my appetite for bologna is still alive once it hits the dinner table. Lets be clear on one thing: when I say Ragù Bolognese, I mean real stew.* This slow-cooked meat sauce is almost all meat, with a little wine, broth, tomatoes, and dairy added. tie it together. . These spaghetti bolognese that you can buy in Little Italy or a pub in the UK, made with ground beef in marinara sauce, may be delicious, but this is a different beast. *Of course, its even a battle word when you say real stew. Depending on whoSlow baking the sauce in the oven saves mixing time and keeps everything tender while giving it well-developed, browned flavors. The combination of beef, lamb, pork, panceta and chicken liver gives the body sauce flavor and richness, while the gelatin gives the body sauce a silky texture. Finishing with whipped cream and Parmesan cheese emulsifies the sauce. The fish sauce added at the end emphasizes the umami notes. If theres one thing I miss most about New York City (besides pizza), its the cold, snowy winters. Not just because I love cold and snowy days (yes!), but mostly because on those chilly, chilly days, meat, slow-cooked, sticky ribs, and winter dishes are even tastier. And theres no meal meatier or more filling than a big pot of Bolognese ragout. Its almost a Pauline reaction for me: As soon as I see the first winter snowflakes, my feet go to the butchers counter, my arms reach for my largest Dutch Oven and my fingers for this wooden spoon. (My brain has yet to figure out how to have all three made at the same time.) Ragu Bolognese is the type of dish I make in bulk, pour into jars, and ship to family members. Its the kind of dish I taste like a condiment, then I try again, then again and maybe again to make sure, and before I know it Ive eaten a few servings straight out of the pot and mine Ruined appetite only to find that no, my appetite for Bolognese is still alive and kicking when it hits the dinner table. Lets get straight to one thing: when I say Ragu Bolognese, Im talking about an actual ragout.* This slow-cooked meat sauce is made almost entirely of meat, with a little wine, broth, tomato, and dairy binding it together. This spaghetti bolognese you can get in Little Italy or a British pub, made with ground beef smothered in marinara sauce, might be delicious, but its a different beast altogether. * Of course, even saying real ragu is a battle against words. Depending on whoAsk whether its a chef in bologna or a silver spoon in a cookbook, the recipes are very different. But everyone agrees that the sauce should be meaty, with little additional ingredients to enhance the meat, not compete with it. My love for Bolognese started when I was a chef at No. 9 Park, Barbara Lynchs flagship Northern Italian restaurant in Boston. Every morning throughout the winter, one of my jobs was to pull out a giant rondo that could fit four burners and prepare a batch of Ragu Bolognese for the following night. (We always let it sit at least overnight for better flavor.) I carefully seared three different types of ground beef while sautéing onions, carrots, celery, sage leaves, and chicken livers in a separate pan. I mix the two ingredients together and then simmer everything together with a veal and chicken stock mix, milk, wine and a little tomato. Serious Eats J. Kenji Lopez-Alt A few hours later, it was a velvety smooth sauce so rich and rich that only the thickest pieces of fresh pappardelle or tagliatelle could match it. Over the years, Ive tweaked and perfected this bologna recipe, testing every possible variable to improve its flavor and texture and tweak it a little more to my taste. Ive come up with many variations on this theme, including this no-holds-barred Lasagna Bolognese. I recently discovered that a hearty, hearty, slow-cooked tomato sauce is best made in the oven. How about I use the same technique with my bologna recipe? Serious Eats J. Kenji Lopez-Alt Bolognese is a meat sauce, and the choice of meat is one of the most important elements. No. 9 Park, Lynch used a combination of coarsely ground veal, pork and lamb. Why? Veal is rich in gelatin but poor in taste. This gives the finished sauce a silky, smooth texture. Pork has a high fat content and moderate flavor. This fat emulsifies well in the finished sauce. Finally the lamb

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