Barbara Lynch's Tagliatelle Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	100%	45%
fat	12%	4%
aromatics	16%	26%
vegetables and beans	104%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

54 g	1/4 cup extra-virgin olive oil
454 g	1 pound coarsely ground pork shoulder
454 g	1 pound coarsely ground veal
454 g	1 pound coarsely ground lamb
227 g	1/2 pound chicken livers, finely chopped
50 g	1/2 cup minced fresh sage leaves
150 g	1 large onion, finely diced
80 g	2 stalks celery, finely diced
122 g	2 large carrots, finely diced
	1 bottle dry red wine
480 g	2 cups chicken stock
280 g	2 cups veal stock (you can use all chicken if you'd like)
794 g	1 (28-ounce) can whole peeled italian tomatoes, drained and squeezed between your fingers into medium-sized chunks (liquid reserved)
50 g	1/2 cup chopped fresh basil leaves
50 g	1/2 cup chopped fresh parsley leaves
57 g	4 tablespoons butter
476 g	2 cups heavy cream
	Kosher salt and freshly gound black pepper
	Torn basil leaves and Parmigiano-Reggiano to finish

Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“@fudgefactor and @LAOCfoodieSorry about that, should have been more specific. When I jar the sauce, I do put the hot sauce in clean Mason jars then boil them for a few minutes in the jar to finish sterilizing. Since the sauce goes in hot, it's already pretty m” — a cook

“I just came across the above comments (most dated around 2010) - I am from the UK and wonder what cut of lamb (ie shoulder, leg, or does it matter). Also, what would you recommend as a dry red wine - this is not a term that I find helpful here in the UK. Other” — a cook