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Basic Ragù Bolognese
Ingredients
  • 2 packets unflavored powdered gelatin (½ ounce; 15g)
  • 2 cups (475ml) homemade or store-bought low-sodium broth
  • 3 tablespoons (45g) unsalted butter
  • 2 large carrots (about 375g; 12 ounces), peeled and finely minced (see note above)
  • 3 medium celery ribs (about 240g; 8 ounces); finely minced (see note above)
  • 2 medium yellow onions (about 480g; 1 pound), finely minced (see note above)
  • 4 pounds (1.8kg) ground meat, either all beef or 2 pounds beef with 1 pound each ground pork and veal, divided (see note above)
  • ¼ cup (60ml) tomato paste
  • 1 ½ cups (350ml) dry white or red wine
  • 2 bay leaves
  • Kosher salt
  • Pinch freshly grated nutmeg
  • ½ teaspoon (3ml) Asian fish sauce
  • ½ cup (120ml) heavy cream
Steps
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