Using imported Italian tomatoes, olive oil from their olive grove in Italy and red wine from the vineyard in Niagara, this bolognese recipe isn’t messing around. It’s a delicious combination of veal, pork and beef simmer in creamy tomato sauce until infused with aromatic flavours of thyme and onions.
Courtesy of Chef Ashley Kelley of Kitchen 76.
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Cook time varies from 1.5-2 hours
For the pasta sauce, on the stove, in a large pot, add oil and sauté onions and garlic until translucent and fragrant.
Add blitzed tomatoes, water and torn basil, and cook for 1hr.
Once cooked with salt, adjust to taste.
For the bolognese, on the stove, in a large pan, sauté onions, carrots, celery and thyme until translucent and fragrant.
Deglaze the pan using red wine.
Slowly add in ground veal, ground pork and ground beef. Cooks for about 10-15 minutes.
Once well incorporated, add charcuterie trimmings to the pan and continue to sauté.
Once the meat is browned, tomato sauce is slowly poured in followed by chicken stock.
Once the liquid has been combined, season with salt and let simmer for 1.5-2 hours.
On the stove, in a pot of boiling salted water, rigatoni pasta is added in and cooked until tender for 10-12 minutes.
In a fresh pan, add cooked pasta with finished Bolognese sauce and some more tomato sauce, stirring until sauce has been distributed evenly.
Add pasta water for added starchiness to the pan and then parmesan cheese.
Finally, add parsley into the pan with everything to finish it off.
Transfer to a bowl and top with freshly grated parmesan cheese.