Name: The Ultimate Bolognese Sauce
Yield: Makes 6 cups
Ingredients: 2 bay leaves; 3 whole cloves; 2 teaspoons fennel seeds; 1½ teaspoons crushed red pepper flakes; ¼ teaspoon black peppercorns, plus more freshly ground; 1 tablespoon olive oil; 3 ounces chicken livers, rinsed, finely chopped; 1½ teaspoons kosher salt, plus more; ½ large onion, finely chopped; ½ small bunch thyme; ¼ cup Mama Lil’s Pickled Kick Butt Peppers in Oil or Peppadew peppers; 5 garlic cloves, finely chopped; 1 14-ounce can whole tomatoes; ⅓ cup red wine; 1¼ pounds ground beef chuck (20% fat); 1 pound pork shoulder (Boston butt), ground; 1½ cups whole milk; 2 tablespoons red wine vinegar; 12 ounces pappardelle; 4 tablespoons (½ stick) unsalted butter; Kosher salt and freshly ground black pepper; 3 ounces Parmesan, finely grated (about ¾ cup); A spice mill or a mortar and pestle

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Michael Graydon & Nikole Herriott

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

Recipe notes