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Full Moon Grill Linguine Bolognese




Source of Recipe


Chef Bradford Heap


List of Ingredients




1 pound pork butt, diced in ½-inch cubes
1 pound top round beef, diced in ½-inch cubes
½ pound pancetta, diced in ½-inch cubes
2 medium onions, ¼-inch dice
6 large carrots, ¼-inch dice
6 stalks celery, ¼-inch dice
1 teaspoon choped fresh thyme
20 large basil leaves, chopped
3¼ quarts chopped tomatoes
salt, to taste
2 full cups robust red wine
¼ cup heavy cream
Linguine noodles

Recipe



Cook pancetta in a saute pan over high flame to caramelize, then reduce flame and render fat out of pancetta completely. Drain the fat and reserve it. Place two large saute pans over high heat and when they are very hot, add pancetta fat, then sear off beef and pork in small amounts to avoid "poaching" meat.

In one large pan with the three meats, add celery, onions and carrots and caramelize them, turn down flame, adding a little oil as needed, being careful not to burn on bottom.


Deglaze with red wine and reduce while scraping up small brown bits from the bottom of the pan. Reduce to almost dry and then add tomatoes, thyme and basil. Simmer sauce very slowly for 1 to 2 hours. Season with salt. Chill sauce in an ice bath and refrigerate or freeze in small batches for future use.


Prepare the pasta by bringing cold water to a boil. Once at a boil, add salt and cook pasta "al dente," strain and transfer to saute pan.


Finish sauce with cream, corrrect seasonings and add to pasta. Serve with grated Parmagiano-Reggiano cheese, a bottle of your favorite Chianti and a good crusty bread. ollop of salsa and wrap it up.


Serves: 4