How to make Bolognese Sauce
CHEF MIKE’S RECIPES
Bolognese Sauce
Serves 4 | Difficulty: Medium
Bolognese is a ground meat sauce accented with tomatoes. A heavier pasta like rigatoni or pappardelle pairs perfectly with this sauce.
Filed as Sauce – some call it Gravy.
Ingredients
- 2 lbs Ground Beef
- 1/2 lb Ground Pork
- 1/2 cup Red Wine
- 1 Carrot, Small Diced
- 1 stalk Celery, Small Diced
- 1/2 Onion, Small Diced
- 1 28 oz can San Marzano Tomatoes
- 2 oz Parmigiano Reggiano
- 1/2 cup Milk
- Salt and Pepper
- Sachet: Rosemary, Bay Leaf, Thyme, Crushed Red Pepper
Preparation Instructions
1. In a medium sauce pot, sauté the beef and pork with a little bit of olive oil.
2. Stir the meat frequently, breaking up and large chunks in the pot.
3. Add the onions, celery, garlic, and carrots and allow them to simmer for 10 minutes.
4. Pour in the red wine and reduce it until all of the alcohol smell is gone.
5. Throw in the tomatoes, milk, parmigiano rind, and the sachet and bring the sauce to a simmer.
6. Allow the sauce to simmer for 45 minutes and remove the sachet and parmigiano rind.
7. Check for seasoning and allow the sauce to simmer for 5 more minutes.
Prosciutto and Apricot Bruschetta
Prosciutto and Apricot Bruschetta
Serves 6 | Difficulty: Medium
You can make this jam out of apricots, peaches, plums or nectarines. When making jams and preserves, always use fresh fruit for the purest, freshest flavor.
Ingredients
- 2 cups of Peeled and Chopped Fresh Apricots
- 1 cup Sugar
- 2 tsp Fresh Lemon Juice
- 1/2 Vanilla Bean
- 8 slices Ciabatta Bread
- 2 cups Ricotta Cheese
- 1/4 cup Extra Virgin Olive Oil
- 8 thin slices Prosciutto Di Parma
Preparation Instructions
For the Jam:
1. Using a Small Sauce Pot
2. Allow the mixture to simmer for 20 minutes until a thick jam has formed.
3. Chill the jam and set aside.
For the Bruschetta:
1. Drizzle the ciabatta bread with olive oil and toast the bread until crisp on the outside and soft on the inside.
2. Spread the Ricotta Cheese
3. Lay the Prosciutto Di Parma
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Hummus (Chickpea Dip)
I N G R E D I E N TS
1 lb Cooked or canned chickpeas, must be drained
8 oz Tahini (sesame paste)
1⁄4 oz Garlic, crushed
4 fl oz Lemon juice
1 fl oz Olive oil
Salt to taste
pinch of Cayenne
Procedure
1. Purée the chickpeas with the olive oil, garlic, lemon juice and tahini.
2. Season with salt and cayenne to taste
3. Chill for at least 30 minutes.
Drizzle olive oil over each serving bowl with hummus and other garnish. Simple and good. Enjoy!
Baked Cod Fillets Portugaise
I N G R E D I E N TS:
24 Cod fillets, 5-oz portions
1⁄3 cup 75 mL Lemon juice
8 fl oz Melted butter or oil
to taste Salt
to taste White pepper
* 11⁄2 qt Portuguaise Sauce
For each of the following sauces, add the listed ingredients to 1 qt tomato sauce, as indicated.
Portugaise (Portuguese)
Sauté 4 oz onions, cut brunoise, in 1 fl oz (30 mL) oil.
Add 1 lb (500 g) tomato concassé and 1 tsp crushed garlic.
Simmer until reduced by about one-third.
Add 1 qt tomato sauce, adjust seasonings, and add 2–4 tbsp chopped parsley.
PROCEDURE:
1. Place cod fillets on a well-oiled baking sheet or baking pan, flesh side
up (that is, skin side down).
2. Brush the fish lightly with lemon juice. Then brush generously with the
butter or oil and season lightly with salt and pepper.
3. Place the pan in a preheated 350°F oven until done, about
10–15 minutes.
4. Halfway through the cooking time, check the fish and, if the tops appear
to be drying out, brush with more butter or oil.
5. Serve each portion with 2 fl oz sauce. Nap the sauce across the
center of the portion. Do not cover the entire fillet.
VA R I AT I O N S:
Many other fish may be baked according to the basic recipe, such as Haddock (fillets or steaks) Pike (fillets) Halibut (steaks or fillets) Salmon (fillets or steaks)
Snapper (fillets) Perch (fillets) Bluefish (fillets) Swordfish (steaks) Bass (fillets) Flounder (fillets) Mackerel (fillets) Whitefish (fillets).
Other appropriate sauces may be used, such as Melted butter Tomato and tomato-based sauces such as Creole (not for salmon or for very delicate fish like flounder) Beurre noisette Mustard (for strong-flavored fish only, such as mackerel or bluefish) Maître d’hôtel butter Curry (not for salmon or other fat fish).
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Recipes by Alex Dana 