In The Bender Kitchen: Traveling Epicurean cooking up Bolognese sauce

NEW HAVEN, Conn. (WTNH) — Making a special holiday pasta sauce inspired by the cuisine in Northern Italy.

The Traveling Epicurean Michel Vejar shows us how to make Bolognese sauce.

Ingredients:

  • Do not use beef 
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 1/3  cup grated carrots
  • 1/4 cup grated celery
  • 1 cup grated Vidalia Onion
  • 2 extra lg garlic cloves
  • 2 cups whole peeled tomatoes and juice
  • 1/2 cup veal or chicken stock
  • 2 slices smoked or plain bacon cooked and finely chopped (approx. 3 Tbsp. finely chopped)
  • 1 1/2 cups good red wine
  • 2 cups heavy cream (or 2 cups coconut cream)
  • approx. 1/2 cup olive oil
  • 1  1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup grated Reggiano Parmesan cheese and more to finish
  • 1  tsp, plus 1 Tbsp. FRESH chopped rosemary
  • White Truffle Oil (Optional)
  • 2 lb. dried Egg fettuccine, homemade gnocchi, ravioli or your fav pasta!

Directions:

  1. Add 3 tbsp. olive oil to large pan on medium/low
  2. Add grated carrots, celery, onion and smashed garlic cloves to olive oil and sauté for 12 minutes til light golden and soft
  3. Deglaze by adding 1/4 cup red wine, stir, add 1/2 tsp salt and continue to sauté until wine evaporates
  4. Add these cooked veggies to food processor with 2 cups whole peeled tomatoes and juice
  5. Purée and set aside
  6. Add 3 tbsp. olive oil to same pan and bring to med/high temp and then add 1 lb. only of veal/pork (1/2 veal, 1/2 pork)
  7. Keep on med/high temp and brown meat
  8. Deglaze first batch of meat with 1/4 cup red wine, stir, reduce and set aside in a med bowl
  9. Add 3 tbsp. more olive oil back to same pan to brown next 1 lb. of ground veal/pork
  10. Repeating steps 6-9
  11. Put all browned meat back into pan and add in 1 tsp salt, 1/4 tsp pepper, pureed tomato/veggie mixture, and 1/4 cup red wine, veal or chicken stock, 3 tbsp. finely chopped crispy bacon, and 1 tsp. finely chopped rosemary
  12. Cover (leave small opening for steam to evaporate) and simmer for 1 1/2 hours stirring every 20 minutes making sure to let steam from inside cover drain out of pan when you lift it off to stir
  13. Add in 2 cups heavy cream, 1 tbsp. finely chopped fresh rosemary, 1/2 cup red wine and s&p to taste and simmer for 5-8 minutes …just need to warm thru
  14. Boil 1-2 lb. pasta and add to Bolognese sauce

WTNH NEWS8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Also, you can now block any inappropriate user by simple selecting the drop down menu on the right of any comment and selection "Block User" from there.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s