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Chef Ron Suhanosky's Bolognese, his signature dish at Sfoglia.
Bolognese 1 lb. Grd. Veal 1 lb. Grd. Pork 1 lb. Grd. Lamb 1 lb. Grd. Sausage 1 lb. Grd. Chicken Liver 5 cloves garlic 1 stem of Rosemary 1 stem of Sage 2 cans San Marzano Tomatoes 1 can of water 1 cup Heavy Cream 1 cup Red wine Method: • Preheat oven at 400 degrees. • In a heavy sauce pan, render the sausage, chicken liver and the garlic. • Place in herbs and add the three different ground meats. • Fully cook meats and add red wine and reduce. • Add tomatoes, water and bring up to a boil. • Then place in oven for 2 hrs. • After, add heavy cream and season with salt and pepper on stovetop. • Toss with fresh pasta. Visit the Featured Chefs section for more information on Chef Ron Suhanosky and his authentic Italian restaurant Sfoglia on Nantucket Island. |
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