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Bolognese From Bin 36




Source of Recipe


Bin 36


List of Ingredients




# 2 whole boneless short rib, cut into strips (approx. 5 lbs.)
# 8 whole veal cheeks
# 2 lbs. chicken livers
# 4 whole carrots, peeled & dice 2 carrots and rough chop the other two
# 2 onions, peeled & dice 1, rough chop the other
# ½ head celery, dice 2 stalks & rough chop the rest
# 20 cloves garlic, slice 10 thinly
# 2 bay leafs
# ½ bunch basil
# ½ bunch parsley
# 2 c. Barolo or big red wine
# 2 No. 10 can peeled tomatoes
# 1 qt. veal demi
# ¼ c. olive oil
# Salt
# Pepper

Recipe



Begin the sauce by heating up the olive oil in a medium sized stockpot.

Season your veal and short ribs with salt and pepper.

When the oil is just about at the smoking point, add your veal and ribs and sear them on both sides. Remove the meat and add to it all the rough chopped carrots, onion, celery and 10 whole garlic cloves.

Sautee vegetables and caramelize the outside. Strain the extra oil out of the pan and then place back the vegetables and the meat.

Deglaze with the red wine and reduce in half.

Take one can of tomatoes and puree in a blender. Strain it into the pot and add your veal demi.

Take your herbs and tie them in a cheese cloth and add to your pot.

Bring it all to a boil then turn down to a simmer. Cover the pot and place in a 275 degree oven and cook until the meat is completely tender and falling apart, approximately 1½ hours.

While the meat is cooking, take a sauté pan and bring to high heat.

Add 3 tablespoons of olive oil and begin searing the chicken livers. Cook all the way through, then place them in your blender and blend them smoothly, adding some extra virgin olive oil to help make it smooth. Season with salt and pepper. Reserve for later, but keep tightly covered since this will oxidize fairly quickly if kept opened.

When the meat has finished cooking, remove it from the pot and let cool so that you can work with it with your hands.

While the meat is cooling strain the sauce.

Meanwhile, dice the second can of tomatoes, straining off the tomato water. Then, in a second saucepot with 2 tablespoons of olive oil, slowly sauté the nicely diced vegetables, not adding any color to them.

After 2 minutes -- when they are translucent -- add your strained tomato sauce. Let the sauce simmer to cook the vegetables.

When the meat can be handled by hand begin to pull the meat apart in small shreds. When done, it all goes back into the strained sauce.

At this point, we can get ready to serve. If you like, it can be cooled and served at a later time.

When ready to serve, heat up the sauce and just before adding your pasta, whisk in the pureed chicken livers as if it were a tab of butter.

The livers will be suspended in your tomato sauce and give it it’s richness and identity.