Bolognese Stew
⏳ Time
2 hours 30 minutes
🥕 Ingredients
22
🍽️ Servings
10
Description
Bolognese Stew
Ingredients
- Chicken Broth - 7 fl oz
- Gelatin - 1.1 oz
- Olive Oil - 2 tablespoons
- Pancetta - 7.9 oz
- Onion - 1.1 oz
- Carrot - 7.1 oz
- Celery stalk - 7.1 oz
- Garlic - 4 cloves
- Sage - 0.3 oz
- Parsley - 0.5 oz
- Chicken Liver - 7.9 oz
- Lean Beef - 31.7 oz
- Pork Mince - 15.9 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Red Grape Juice - 2 cups
- Tomatoes - 14.1 oz
- Cream - 12 fl oz
- Bay leaf - 2 pieces
- Grated Pecorino Pepato Cheese - 2.8 oz
- Fish Oil - 2 tablespoons
- Basil - 0.3 oz
Step by Step guide
Step 1
Pour the broth into a small bowl (about 1 cup capacity), sprinkle with gelatin, and set aside. Then heat olive oil in a pressure cooker over medium heat until it starts to sizzle, add pancetta, stirring frequently until browned and crispy, about 12 minutes.
Step 10
Cook everything over high heat, stirring, until the sauce thickens, about 30 seconds. Transfer everything to a serving dish and drizzle with the remaining sauce. Serve immediately with the remaining Parmesan.
Step 2
Next, add onion, carrot, celery, garlic, sage, and half of the parsley, and cook for about 8 minutes, stirring until softened.
Step 3
Make sure the pancetta doesn't get too browned. Later, increase the heat to maximum, add chicken liver, and fry, stirring, until the liver turns pink, about 5 minutes.
Step 4
Then add the beef and pork, season with salt and pepper, and fry, stirring the meat with a wooden spoon or potato masher until it starts to brown, about 10 minutes.
Step 5
Continue cooking, stirring for about 25 minutes, until all the liquid evaporates and the meat starts to fry and sizzle. Then add the broth with gelatin, wine, tomatoes, 1 cup of thick cream, and bay leaves. Cover and cook over high heat for 30 minutes.
Step 6
Then reduce the heat and remove the lid. Now simmer on low heat until thickened for another 30-45 minutes. After that, mix the remaining half cup of cream, Parmesan, fish sauce, basil, and parsley. Bring to a boil, stirring constantly until smooth.
Step 7
Season with salt and pepper to taste. The Bolognese can be cooled and stored in airtight containers in the refrigerator for up to 1 week, or served hot immediately in a large pot. Meanwhile, set aside.
Step 8
Cook the pasta in a large pot of well-salted water.
Step 9
Then drain the water, reserving 1/2 cup of the pasta water. Transfer the pasta to a large skillet or saucepot and add 3/4 of the sauce and the remaining water.
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