Silky Oven-Braised Bolognese Sauce

1. Preheat Oven and Prepare Stock

Preheat your oven to 300°F (150°C) with the rack set in the lower-middle position. Place the chicken stock in a medium bowl and sprinkle the powdered gelatin over it. Set this mixture aside.

2. Purée Tomatoes and Chicken Livers

Purée the canned tomatoes until smooth using an immersion blender or countertop blender. Purée the chicken livers in a separate cup until completely smooth.

3. Cook Meats

In a large Dutch oven, heat the olive oil over medium-high heat. Add the ground beef, pork, and lamb, seasoning generously with salt and pepper. Cook the meat, breaking it up with a spoon, until no longer pink, about 10 minutes. Stir in the puréed chicken livers until well combined.

4. Cook Pancetta and Vegetables

In a large skillet, melt the butter over medium heat. Add the diced pancetta and cook until the fat has rendered and the pancetta is beginning to crisp. Stir in the minced onion, carrots, celery, garlic, sage, and half of the minced parsley. Cook this mixture until the vegetables are soft and fragrant, about 8 minutes.

5. Combine Meat and Vegetables

Combine the cooked vegetable mixture with the meat in the Dutch oven. Turn the heat to high and cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes.

6. Add Wine and Evaporate

Pour in the wine and continue to cook until it has mostly evaporated.

7. Add Stock, Tomatoes, Milk, and Bay Leaves

Add the gelatin-infused stock, puréed tomatoes, milk, and bay leaves to the Dutch oven. Season the mixture with additional salt and pepper. Bring the sauce to a simmer.

8. Braise in Oven

Transfer the pot to the preheated oven. Allow it to cook for 3 to 4 hours, stirring occasionally, until the liquid has reduced significantly and the sauce is thick and rich.

9. Skim Fat

Once the sauce has cooked, skim off most of the fat, leaving about 1 cup. If you prefer, you can cool the sauce and refrigerate it to solidify the fat, making it easier to remove.

10. Finish with Cream, Parmesan, and Fish Sauce

Stir in the heavy cream, grated Parmesan cheese, fish sauce, and the remaining minced parsley. Bring the sauce to a boil and emulsify everything together, ensuring a smooth and luscious texture.

11. Cool and Store

Allow the sauce to cool before storing it in sealed containers. It can be kept in the refrigerator for up to one week or frozen for longer storage.

12. Serve

To serve, reheat the sauce gently. Cook your favorite pasta, preferably pappardelle, tagliatelle, or penne, until al dente. Combine the pasta with the sauce, allowing the flavors to absorb into the noodles. Serve immediately and enjoy the rich, comforting taste of your homemade Bolognese sauce.