Bolognese

Ingredients

• Makes about 8-10 servings
• 1000g Tagliatelle (preferably al bronzo)
• 750g ground pork shoulder
• 750g ground beef chuck
• 800g canned, whole peeled tomatos
• 25g fresh parsley
• 200g diced pancetta
• A bit of butter
• 200ml cream
• 500ml chicken stock
• 250ml whole milk
• 500ml dry red wine
• 1 large yellow onion, finely diced
• 4 ribs celery, finely diced
• 2 peeled carrots, finely diced
• 2 bay leaves
• 50g grated parmesan cheese, more for serving
• 15ml worcestershire sauce
• 15ml soy sauce
• 30g powdered gelatine

Cooking Steps

1. Preheat oven to 155C
2. whisk the gelatine into the chicken stock
3. blend the tomatos with a immersion blender (you can do this while they are still in the can)
4. Heat olive oil in a large dutch oven over high heat & add ground meat, season with salt and pepper, stir and break apart until no longer pink (8-10 minutes), take off heat when done
5. Meanwhile heat butter in a separate pan, slightly over medium heat and add the diced pancetta, until it starts to brown (about 8 minutes)
6. Add onion, celery, carrots and half of parsley and stir until vegetables soften (5-8 minutes)
7. Add vegetable mix to the meat and stir/combine, putting it back over high heat until liquid evaporates (5-10 minutes)
8. Add red wine and cook until mostly evaporated.
9. Add milk, tomatos, stock & bay leaves, season gently with salt and put into oven, uncovered for 3-4 hours.
10. Remove from oven, putting it back over medium heat, stir in parmesan, rest of parsley, worcestershire sauce and soy sauce and stir to emulsify.
11. Cook pasta in heavily salted water, rinse off and combine in a large pot with sauce.
12. Serve with more parmesan.