Name: The Ultimate Bolognese Sauce
Yield: Makes 6 cups sauce
Ingredients: 2 bay leaves; 3 whole cloves; 2 teaspoons fennel seeds; 1 1/2 teaspoons crushed red pepper flakes; 1/4 teaspoon black peppercorns; 1 tablespoon olive oil; 3 ounces chicken livers, rinsed, finely chopped; 1 1/2 teaspoons kosher salt, plus more; Freshly ground pepper; 1/2 large onion, finely chopped; 1/2 small bunch thyme; 1/4 cup Mama Lil's Kick Butt; Peppers in Oil or Peppadew peppers; 5 garlic cloves, finely chopped; 1 14 ounce can whole peeled tomatoes; 1/3 cup red wine; 1 1/2 pounds ground beef chuck (20% fat); 1 pound ground pork shoulder (Boston butt); 1 1/2 cups whole milk; 2 tablespoons red wine vinegar; 12 ounces pappardelle; 1 1/2 cups unsalted butter; 3 ounces Parmesan, finely grated (about 3/4 cup)

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The Ultimate Bolognese SauceMichael Graydon + Nikole Herriott

Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.—Mike Easton

Recipe notes

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