The Best Slow-Cooked Bolognese Sauce

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TeriB

1 quart (1L) homemade or store-bought low-sodium chicken stock

1 to 1 ½ ounces powdered gelatin (4 to 6 packets; 30 to 45g), such as Knox (see note)

1 (28-ounce; 800g) can peeled whole tomatoes, preferably San Marzano

½ pound (225g) finely minced chicken livers

¼ cup (60ml) extra-virgin olive oil

1 pound (450g) ground beef chuck (about 20% fat)

1 pound (450g) ground pork shoulder (about 20% fat)

1 pound (450g) ground lamb shoulder (about 20% fat)

Kosher salt and freshly ground black pepper

4 tablespoons (60g) unsalted butter

½ pound (225g) finely diced pancetta

1 large onion, finely minced (about 8 ounces; 225g)

2 carrots, finely chopped (about 8 ounces; 225g)

4 ribs celery, finely chopped (about 8 ounces; 225g)

4 medium cloves garlic, minced

¼ cup (about 25g) minced fresh sage leaves

½ cup (about 50g) minced fresh parsley leaves, divided

2 cups (475ml) dry white or red wine

1 cup (235ml) whole milk

2 bay leaves

1 cup (235ml) heavy cream

3 ounces (85g) finely grated Parmesan cheese

2 tablespoons (30ml) Vietnamese or Thai fish sauce, such as Red Boat

subheading: To Serve:

Dried or fresh pasta, preferably pappardelle, tagliatelle, or penne

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