Use and Care Manual

35
Recipes
Directions:
1. Set Skillet to 375ºF and add oil followed by onions, carrots, celery, garlic and let
sweat for 10-12 minutes then take veggies out and set aside.
2. Add beef and pork, set Skillet to 400ºF and cook until brown. Leave the fat in.
3. Add veggie mix along with tomatoes, wine, and sugar. Season with salt and pepper.
Stir to incorporate.
4. Reduce to 225ºF, cover and let simmer for 45 minutes to 1 hour. Stir occasionally.
6. Top with parsley and serve over pasta.
Tips:
• Use a food processor to shred the carrots and celery.
• Use a potato masher to evenly break lumps of meat.
• Do not do skim off the fat while cooking, this is what makes it a true Bolognese.
Ingredients:
1
8
cup extra virgin olive oil
1 cup of very finely diced white onion
½ cup small diced celery
1 cup shredded carrots
1 tablespoon fresh garlic, minced
2 pounds ground beef, chuck
½ pound ground pork or veal
Bolognese (Serves 6-8)
2 cups white wine
2 (28-ounce) cans crushed tomatoes
2 tablespoons fresh Italian parsley
Salt and pepper
1 tablespoon sugar