ID: 86f1d7ea...
This recipe is for a giant pot of rich, deeply meaty Bolognese sauce, perfect for freezing. It features a secret ingredient—chicken livers—to create an incredibly savory depth of flavor. After a long, slow simmer, the sauce becomes thick, hearty, and perfect for pasta or lasagna.
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Finely chop and sauté carrots and onion in a large pot, then set aside. → Thoroughly brown ground beef in the same pot, breaking it into fine pieces. Stir in puréed chicken liver and tomato paste. → Deglaze with white wine, then add back the vegetables along with crushed tomatoes and chicken bouillon. → Simmer for 3 hours, stirring occasionally. Add dried herbs and balsamic vinegar during the last hour. → Serve with pasta or freeze in ice cube trays for later use.
Finely chop and sauté carrots and onion in a large pot, then set aside. → Thoroughly brown ground beef in the same pot, breaking it into fine pieces. Stir in puréed chicken liver and tomato paste. → Deglaze with white wine, then add back the vegetables along with crushed tomatoes and chicken bouillon. → Simmer for 3 hours, stirring occasionally. Add dried herbs and balsamic vinegar during the last hour. → Serve with pasta or freeze in ice cube trays for later use.
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This recipe makes a very large batch, which is ideal for freezing in portions for quick future meals.
The chicken livers are a key ingredient for a deep, savory, meaty flavor. The final sauce will not taste distinctly of liver.
When reheating frozen sauce, add a splash of balsamic vinegar to brighten up the flavor.
A heavy, large pot like a Dutch oven is ideal for this recipe as it distributes heat evenly and prevents scorching during the long simmer.
The sauce should taste slightly too strong on its own, as the flavor will be diluted when served with pasta.
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