From America's Test Kitchen Season 13: Ultimate Italian
Our goal was the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?Watch the Video
Makes about 6 cups
This recipe makes enough sauce to coat 2 pounds of pasta. Leftover sauce may be refrigerated for up to three days or frozen for up to one month. Eight teaspoons of gelatin is equivalent to one (1-ounce) box of gelatin. If you can’t find ground veal, use an additional ¾ pound of ground beef.