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    • Executive Chef Michael Kelly

    • EXECUTIVE CHEF

      Michael Kelly

    • Take it Slow

      Slow cooked food makes some of the best comfort food there is. The dish develops deep, rich flavors over hours of cooking that cannot be replicated in quick cooking. For the most part, you don’t have to tend to the dish very often, you just need to get it in the oven or on the stove and let it do its thing. This sauce needs to be tended to a little bit but the results are worth the time and effort.

      Bolognese Sauce

      • 2T. olive oil
      • 2 T. unsalted butter
      • 1 large onion, very finely chopped or minced in food processor
      • 4 stalks celery, very finely chopped or minced in food processor
      • 4 carrots, very finely chopped or minced in food processor
      • 5 cloves garlic, peeled and finely chopped
      • 1½ pounds ground pork
      • 1½ pounds ground beef
      • 1½ cups tomato paste
      • 2 cups whole milk
      • 3 bay leaves
      • 3 cup dry white wine
      • Salt
      • Cooked Tagliatelle or your favorite pasta

      DIRECTIONS
      Heat the oil and butter in a heavy bottomed pot, over medium heat, until hot. Add the onions, celery, carrots, garlic. Cook until the vegetables are translucent but not browned, 5-10 minutes. Add the meats. Increase the heat to high, and brown the meat stirring frequently for 25 min. Reduce the heat to medium and continue to cook and stir for another 20 min. Stir in the tomato paste and cook for another 30 min. Add the milk and bay leaves and cook for one hour. Add the wine, increase the heat to medium high, and bring to a boil. Cook until the wine has evaporated and the alcohol has cooked off about 5 min. Reduce the heat to medium and simmer for 1 1/2 to 2 hours, adding a little water if necessary to keep the sauce from drying out. Adjust seasoning with salt. To serve with pasta, add 2 cups of the ragu to cooked pasta and toss briefly over high heat. The remaining sauce can be refrigerated or frozen.