Ragu alla Bolognese
INGREDIENTS
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1cup low-sodium chicken broth
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1cup beef broth
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8teaspoons unflavored gelatin
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1 onion, chopped coarse
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1 large carrot, peeled and chopped coarse
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1 celery rib, chopped coarse
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4ounces pancetta, chopped fine
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4ounces mortadella, chopped
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6ounces chicken livers, trimmed
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3tablespoons extra-virgin olive oil
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3/4pound 85 percent lean ground beef
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3/4pound ground veal
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3/4pound ground pork
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3tablespoons minced fresh sage
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1(6-ounce) can tomato paste
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2cups dry red wine
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Salt and pepper
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1pound pappardelle or tagliatelle pasta
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Parmesan cheese, grated, for serving
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