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Milton’s Bolognese Recipe by Chef Kent Domas
Milton's Bolognese recipe serves 6-8.
Read about Milton's, and the other concepts part of Local Foods Group, in this Chef's Corner by Dai Huynh.
2 tablespoons olive oil
½ cup pancetta, chopped
2 pounds ground beef
1 pound ground veal
1 pound ground pork
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery, chopped
½ cup tomato paste
1 cup red wine
¼ cup sherry vinegar
½ cup tomato sauce
1 quart beef stock
2 cups crème fraîche
½ cup Parmesan
Parmesan rinds
Salt and pepper
Red chili flakes
Add the olive oil to a pan and brown the pancetta in batches. Remove when finished. Cook and brown the beef, veal and pork in batches over medium-high heat and set aside. Strain the excess fat from the pan, leaving a couple of tablespoons aside, and add the chopped vegetables to cook. When the vegetables have released most of their liquid, add the tomato paste and cook for one minute. Deglaze the pan with the wine and vinegar, and reduce the liquid by half. Add all proteins back to the pan with the tomato sauce and beef stock.
Cook over low heat, stirring occasionally, for one hour. When finished, whisk in crème fraîche and Parmesan. Season with salt, pepper and chili flakes to taste.
Serve with cooked pasta, preferably homemade. Garnish with fresh-shaved Parmesan.
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