icon-location Philadelphia, PA

Bolognese

Sauces

Serves 6

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

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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