A version of the classic ragù Bolognese with four different meats that create a luxurious and elegant stew filled with umami-flavors.

Units Scale

1 lb ground beef (450g)

1 lb lamb, finely diced (450g)

1/2 lb chicken liver, finely diced (225g)

1/2 lb pancetta, finely sliced (225g)

6 cloves garlic, smashed

1 can (28 oz/800g) organic peeled tomatoes

3 medium-sized fresh sweet tomatoes

2 tbsp Better than Bouillon beef stock (or 1 quart/950ml good beef stock)

2 tbsp parsley flakes

2 tbsp dried oregano

2 tbsp dried basil

4 bay leaves

1/2 cup extra virgin olive oil (120ml)

Salt and pepper, to taste

Chili flakes, to taste

1 cup grated parmesan cheese (100g)

1/2 cup heavy cream (120ml)

1 bottle dry white wine (750ml)

1 tbsp butter (14g)

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Finely dice the lamb and chicken liver into small cubes (about 1/5 inch).
Slice the pancetta thinly.
In a deep skillet, melt the butter over medium-high heat and cook the meats individually until browned on all sides. Set each aside once browned, and save any residual cooking liquid.

Return all the browned meats to the skillet. Add the smashed garlic cloves, bay leaves, parsley, oregano, and basil.
Stir for about a minute over high heat to let the flavors meld.

Pour the white wine into the skillet and allow it to boil vigorously for 5-7 minutes, reducing the alcohol content.

Lower the heat to medium. Add the beef bouillon (or stock) and bring the mixture to a simmer.
Blend the canned tomatoes and fresh tomatoes in a blender until smooth. Add about 2/3 of this tomato sauce to the ragu mixture.

Reduce heat to low, cover the skillet, and let the ragu simmer for 2.5 hours, checking every 30 minutes. Add water if necessary to keep the meat submerged.
After 1.5 hours, taste and adjust the tomato sauce to your preference. You may add more if desired.

After 2.5 hours, stir in half of the grated parmesan and let the ragu simmer for another 5 minutes.
Add the heavy cream and continue simmering uncovered for 20-25 minutes to thicken.

Toss the finished ragu with your favorite al dente pasta. Garnish with the remaining parmesan and serve hot.

Cooking the Meats: Cooking each meat separately ensures that each one is browned and develops its unique flavor.

Tomato Adjustments: You can adjust the amount of tomato sauce based on your personal preference for tomato flavor.

Simmering: The slow simmering process deepens the flavors, so make sure to let the ragu cook for the full 2.5 hours.

Cream: Adding the heavy cream at the end makes the sauce rich and velvety, balancing the acidity of the tomatoes.