An unusual twist on a classic Bolognese Sauce.
This recipe comes from our distant cousins in Bologna with a little help from Chef Marco Canora (http://marcocanora.com/about/bio.php) who taught me pretty much everything I know about cooking one long summer on Martha’s Vineyard.
Start with 2lbs ground meat – pork, veal, turkey – anything that’s light. 2 Onions, 2 Stalks of celery and 2 Carrots. Rough chop veg and then puree in a cuisinart.
Fry this is 1/2 cup of olive oil over medium heat until it starts to stick to the pan and eventually turns golden mahogany brown. This is called Soffrito and is the basis of many great Italian Sauces. The darker the soffrito, the richer the sauce.
Add the meat and lightly brown. Season with salt & pepper and 1 tsp fresh grated nutmeg. Add 4 cups light chicken broth and gently simmer for at least an hour. At this point you can add crushed tomatoes to make a Red Bolognese Sauce or 1 Quart Heavy Cream to make White Bolognese. Reduce by at least half to make perfect creamy consistency. Serve tossed with home made Gnocchi (recipe coming soon), garnished with grated Parmigiano Reggiano, a hint of Grated Lemon Zest and Chopped Parsley.
