Our Attempt at Evan Funke’s Five-Hour, Bone Marrow Bolognese

Directions

• Set up a meat grinder attachment for a Kitchen Aid
• Mixer (if you don’t have one, you can ask your local
• butcher to grind your meats for you).
• Begin ragu by grinding chuck into a bowl, set aside.
• Grind remaining meats: pancetta and prosciutto into another bowl, set aside.
• Grind all the vegetables in the meat grinder or pass them through a food processor, pulsing until fine.
• Heat a large, heavy-bottom sauce pot (about 5-quart Dutch oven) over medium-high heat.
• Melt pork fat, adding prosciutto and pancetta, cooking until rendered, about 4 minutes.
• Add ground veggies and stir.
• Cook the vegetables, stirring frequently until a sweet aroma forms, around 15 minutes.
• Add the ground beef, season generously with sea salt and black pepper.
• Mix the meat with the vegetables with a wooden spoon.
• Cook for 4-6 minutes stirring occasionally.
• Once the juices start to run, add red wine and stir to incorporate.
• Upon a whisper of steam, add the tomato passata and stir to incorporate.
• Reduce heat to low and gently add the stock.
• Gently simmer sauce, a gentle bubble every minute.
• Cook for 3-5 hours stirring occasionally every 15 minutes or so, until the beef and pork are tender and flavors are concentrated.
• Taste sauce and re-season if necessary.
• Remove from heat.
• Serve absolutely fucking immediately (or keep in the fridge for up to one week or the freezer for up to six months).