I am back with a vengeance!! This recipe is from Chuck Hughes, a famous (and sexy) chef. You may know his restaurant in Old Montreal, le Garde Manger, his cooking show on the Food Netword, Chuck's Day Off, or his cooking segments with the Habs players.
In any case, this young, creative chef is a genius and shares some recipes from his cooking show on the Food Network's website.
So there it is, there's really nothing to change to this recipe, it's brilliant and über-tasty.
Enjoy!
Chuck's Bolognese
Ingredients
Bolognese
Garnish
¼ cup of olive oil (60 ml)
2 onions, diced
2 carrots, diced
5 cloves of garlic, minced
2 sprigs of thyme, chopped
1 teaspoon chili flakes (5 ml)
2 cups veal stock (500 ml)
1 pound medium fat ground beef (450 g)
½ pound ground veal (225 g)
½ pound ground pork (225 g)
1 ½ cups of milk (375 ml)
1 ½ cups tomato paste (375 ml)
1 package of good quality spaghetti (450 g)
½ cup butter, cut into cubes (125 ml)
¼ cup chives, finely chopped (60 ml)
¼ cup basil, finely chopped (60 ml)
Salt, pepper
½ cup grated Pecorino cheese (125 ml)
Directions
1. Heat oil in a large pan and sauté the onions and carrots until translucent, about 5 minutes. Add garlic, thyme and chili flakes. Sautéfor 2 more minutes. Add 1/2 cup (125 ml) of veal stock into the vegetable mixture.
2. Slowly add ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Season with salt and pepper. Cook for about 10 minutes.
3. Add milk and stir. Continue cooking for about 2 minutes or until half of the liquid has evaporated. Add tomato paste,remaining veal stock and continue cooking until desired thickness. Adjust seasoning.
4. Cook pasta in salted boiling water, about 8 minutes. Drain and mix with butter then add the sauce, chive and basil. Mix well.
Original recipe: http://www.foodnetwork.ca/recipe/chucks-bolognese/11578/
