Chef Cole Thornton Preparing for Tuesday’s Reopening of Veritas

CHEF COLE THORNTON, Corporate Chef, VERITAS

Bolognese Sauce

Ingredients:

1lb ground beef- 80/20 

½ lb pork sausage- Italian or plain

2 strips bacon chopped 

1 medium onion- chopped fine in food processor 

1 carrot- chopped fine in food processor 

2 TB minced garlic

1 cup dry red wine 

1 28 oz can crushed tomatoes 

2 cups whole milk

2 bay leaves 

Salt and black pepper 

1 lb dry pasta- spaghetti or rigatoni work well 

Parmesan cheese for serving

Directions-

Heat a large pot over medium-high heat, add a little olive oil to the pot and add the ground beef and sausage. Season with salt and pepper. Cook until the meat is cooked through and nicely browned. Remove the meat from the pot.

Add the bacon to the pot and cook over medium heat until it is starting to get brown and crisp. Add the vegetables and cook over medium heat until soft and fragrant, 5 minutes. Add the garlic and cook for 1 minute. 

Add the red wine to the pot and cook until almost all the liquid has evaporated and the flavor of the wine has concentrated. Next, add the tomatoes, milk, and bay leaf. Season the sauce with salt and pepper to taste. 

Cook the sauce over low heat stirring occasionally, or place in a 250 F oven for 2 hours until the meat is very tender and has almost melted into the sauce.