Chef Brian Clevenger

General Harvest Restaurants

SPaghetti & Bolognese Recipe

Bolognese Ingredients:

1 lb pork butt (ground with small die)

1 lb beef shortrib (cleaned and ground with small die)

1 ea onion (peeled, small diced)

1 ea carrot (peeled, small diced)

2 cloves garlic (peeled, small diced)

1 stalks celery (small diced)

1 C red wine

16 oz canned tomato (alta cucina)

1/4 C olive oil

Dish Ingredients:

2 oz mascarpone

1 oz butter

1 oz mint

2 lb fresh spaghetti pasta

Method:

In a large pot; add olive oil and turn to medium high heat. Once the oil begins to smoke add the pork and beef and cook until completely brown. Strain all the meat through a colander to remove all fat. Add the meat back to the rondo and add all vegetables and cook for 5 minutes on medium heat. Deglaze with wine and cook for another 5-10 minutes. Once the red wine smell is gone, add the tomatoes and cook for 2.5 hours on low heat. Continually stirring so the bottom doesn’t burn. Season with salt and pepper.

Method for pasta:

Bring a large pot of water to a boil. Add butter to large saute and turn to medium high heat. Once the butter begins to brown add Bolognese and bring to a boil. Cook fresh pasta in separate pot of boiling water. Cook for 2-3 minutes. Remove from water (reserving some of the pasta water) and add to saute pan of Bolognese. Cook for another 2-3 minutes. Add mint and mascarpone. If the pasta is too tight, slowly add the reserved pasta water. Serve with more parmesan on top.