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Recipes

BOLOGNESE SAUCE

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 1 Gallon

“Nicole’s favorite meal, so I make this by the gallon. Vienza Primitivo stands up well to the richness and the bit of spice. Mangia!”

INGREDIENTS:

10 oz. Pancetta, diced small
1 1/2 lbs. Ground Veal
2 lbs. Ground Chuck
1/2 Cup Carrots, diced small
1/2 Cup Celery, diced small
1/2 Cup Onions, diced small
4 oz. Vienza Primitivo
1 TB Garlic, minced
1 tsp. Crushed Red Pepper
Salt & Black Pepper to taste
4 oz. Tomato Paste
2 Cups Beef Stock
2 Sprigs Thyme, fresh
2 each Bay Leaves
1/2 Cup Heavy Cream

METHOD OF PREPARATION:

1. Brown diced pancetta slowly in 8 quart sauce pot.

2. SAdd ground meat. Brown and strain fat.

3. Add vegetables and allow to slowly sweat to release flavors, then de-glaze with Vienza Primitivo.

4. Add garlic, salt and black pepper, tomato paste, beef stock, thyme and bay leaves.

5. Bring to a simmer and add cream. Simmer gently.

This sauce should be meat with a small amount of sauce – not sauce with meat.

Bon Appétit!


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