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| Bolognese |
| Serves 6 |
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| Ingredients for Bolognese |
1/2 lb Italian Sausage, casing removed
1/2 lb ground Beef
1/2 lb ground Veal
1/2 cup Prosciutto, small dice
1 ea large Carrot, small dice
1 ea large Onion, small dice
4 ea Celery Ribs, small dice
1 ea Bay Leaf
8 ea branches Thyme, picked clean
5 ea Garlic Cloves, chopped fine
3 tbsp Tomato Paste
1 cup White Wine
1/2 cup Whole Milk
2 1/2 qrt Veal or Beef Stock
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| Method for Bolognese |
• In large mixing bowl combine and incorporate
the pork, veal, and beef.
• In large sauce pan coat bottom of pan with
blended oil and heat up. Brown the meat to
release excess grease.
After the meat is
browned remove from pan and drain.
• Add another coating of blended oil to the
pan (use pan as is after you remove the meat).
Heat up the oil and add your small dice carrots,
onions, celery, prosciutto, picked thyme, bay
leaves and chopped garlic.
• Season with salt and pepper, lightly saute
mire poix, prosciutto and herbs. When onions
become translucent re-add your drained meat,
white wine and milk.
• Cook the wine and milk down by about half
then add tomato paste and stock. Cook
down to desired consistency and flavor. The
more you cook it down the richer the flavors
will get.
• Stir constantly while cooking down the stock
to prevent anything from sticking to the
bottom of the pan.
• Toss with pasta of your choice, garnish with
shaved parmesan and diced tomato.
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