butter, and heat until the foaming subsides. Add the
lamb, pork, veal, and sage and cook, stirring
occasionally, until the meat is no longer pink (do not
brown). Add the anchovy mixture, stir until
homogeneous, and cook, stirring occasionally for 5
minutes. Add the pancetta/vegetable mixture and stir to
combine. Add the wine and bring to a boil, then reduce
to a simmer and cook until the wine is reduced by half,
about 15 minutes.
While the wine simmers, blend the tomato sauce with an
immersion blender until completely smooth.
Alternatively, transfer to the jar of a standing blender and
blend, starting on low speed and increasing to high, until
smooth.
- Add the tomato sauce, milk/cream mixture, bay leaves,
half of the basil, and half of the parsley to the Dutch oven
and stir to combine. Bring to a boil over high heat, then
reduce to a bare simmer, cover with a lid set slightly ajar,
and cook, stirring occasionally, until the sauce is thick
and rich, about 2 hours. (It will start off creamy, then
break, with a fat layer floating on top, and gradually re-
emulsify as it reduces.) - Add the fish sauce and Parmigiano-Reggiano to the
sauce and stir vigorously until completely emulsified.
Season to taste with salt and pepper. Remove from the
heat and allow to cool for 30 minutes. - Stir in the remaining parsley and basil. The Bolognese
will keep for up to a week in a sealed container in the
fridge and only improve with time.