Ragu alla Bolognese

Name: Ragu alla Bolognese
Cuisine: Europe, Italian
Ingredients: 1 cup, low-sodium chicken broth; 1 cup, beef broth; 8 teaspoons, unflavored gelatin; 1 , onion, chopped coarse; 1 , large carrot, peeled and chopped coarse; 1 , celery rib, chopped coarse; 4 ounces, pancetta, chopped fine; 4 ounces, mortadella, chopped; 6 ounces, chicken livers, trimmed; 3 tablespoons, extra-virgin olive oil; 3/4 pound, 85 percent lean ground beef; 3/4 pound, ground veal; 3/4 pound, ground pork; 3 tablespoons, minced fresh sage; 1 (6-ounce) can, tomato paste; 2 cups, dry red wine; 1 pound pappardelle or tagliatelle, pasta; , Parmesan cheese, grated, for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Pork
Pasta
Beef
Make Ahead
Cookbook Collection

Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

Our goal was the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?

SERVES 6 to 8 (Makes about 6 cups)

TIME 3¼ hours

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