CHARLOTTE – The prototypical belief most people think of when someone says “Tomato sauce” is often thought of as Marinara.  Most of the tomato sauces today that are in the markets are a far cry from the traditional methods of cooking tomatoes and making a sauce that binds pasta.  This week, I’m going a different direction of a Bolognaise- something you won’t find in the market, and something that is best made with patience, love and appreciation.  After making this sauce and sharing with others, I hope it becomes one of your go-to recipes.  Now put on that “Italian Cooking Music” station and make some taste memories!  Enjoy ~

Tomato Bolognaise Sauce (yields 4-6 servings)

Prep Time: 20 Minutes | On the Table: 90-120 Minutes

Ingredients:

4 tablespoons Olive Oil  |  4 tablespoon Garlic, minced  |  1 large Onion, finely diced

1 medium Carrot, brunoises cut- 1/8” x 1/8”  |  2 stalks Celery, brunoises cut- 1/8” x 1/8”

1 # lean Ground Beef  |  ½ # Ground Pork  |  2 Cups Cabernet Sauvignon or Chianti

½ cup Heavy Cream | 2 cans Stanislaus whole Tomatoes in Juice (28 oz. can)  | pinch Cloves, ground

6 tablespoons quality Tomato Paste  |  1 tablespoon fresh Oregano, chopped

1 tablespoon Basil, fresh chopped  |  ½ teaspoon Thyme, fresh chopped  |  Sea Salt to Taste

1 teaspoon Red Pepper Flakes  |  Milled Pepper  |  1 tablespoon Sugar

2 tablespoons Flat Leaf Parsley, fresh chopped  |  2 Bay Leaves

Bronze Cut Spaghetti or Pappardelle Pasta and Parmesan cheese to garnish

Method:

In a large pot, over medium heat, add in your olive oil, onions, carrots, celery, garlic, red pepper flakes and a small pinch of ground cloves.   With a large wooden spoon, sweat the mixture until the onions start to turn translucent.  Now, add the ground beef and pork and cook until the meat is without blood.  Move off the heat and scoop any fat off the mixture by tipping the pot up, and using a small ladle or spoon to remove the excess fat.  Place the mixture back on the heat and add the heavy cream.  Reduce this down until most of the heavy cream has evaporated or “au sec”, which means almost dry.  At the time, add in the wine, tomatoes, tomato paste, bay leaf and herbs.  DO NOT add the salt, pepper or sugar at this time.  Bring to a boil, cover then reduce the heat down to a very low simmer.  After about 45 minutes, you want to crush the whole tomatoes with a wooden spoon. Adjust the seasoning and continue to simmer on very low for another 20-30 minutes.

Cook of your pasta, once drained, coat with a small amount of olive oil and touch butter.  For service, mound your pasta and ladle the Bolognaise sauce over top- garnish with parmesan, fresh herbs, crusty bread and a glass of red wine!   Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to chefglenncolumnist@gmail.com