Recipe Friday: The Quartiere’s Bolognese

Marilyn HawkesFebruary 2018
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The Quartiere Bolognese
2 lbs. good quality ground beef, 80/20 or higher fat
1 ½ lbs. Fontanini Italian sausage
3 oz. pancetta, finely diced
3 oz. prosciutto, finely diced
3 oz. chicken liver, pureed
¾ cup tomato puree
3 cups beef stock
1 ½ cups veal stock/demi-glace
3 cups white wine
½ tsp. chili flakes
3 bay leaves
Soffritto (3 carrots, 3 onions, 3 celery stalks) browned and finely diced
Salt and pepper, to taste
6 tbsp. olive oil

In a large pot, render fat from prosciutto, then add soffritto. Cook until brown. Add all meats, brown and break apart. Add tomato paste and oil, if needed, and cook until it darkens. Add wine and cook until dry. Add beef and veal stock, bay leaves and chili, and then reduce. Simmer for two hours. Stir as needed. Sauce should be smooth and homogeneous. Add salt and pepper throughout the process and taste as you go. You’ll be reducing, so don’t lead with heavy salt.

Serve atop pasta of choice with a sprinkle of Parmesan and a hearty glass of red.

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