Orange Bistro Bolognese Sauce
Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.
Orange Bistro head chef Dominic Fezzuoglio’s Bolognese recipe flows off his tongue in perfect cookbook order. Pair this sauce with fellow chef Alfredo Ferrante’s handmade gnocchi for a bowl of comforting Italian fare that’s somehow filling and light at the same time.
Orange Bistro Bolognese Sauce
Serves
6
Ingredients
- 2–4 tbsp olive oil, or more if needed
- ½ carrot, diced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 garlic clove
- 3 oz ground beef
- 3 oz ground veal
- 3 oz ground pork
- ½ glass of white wine (about 2 or 3 ounces)
- 12-oz can of crushed tomatoes
- 3 or 4 bay leaves
- Salt and pepper
Instructions
- Heat oil in a deep pan on medium heat.
- Lightly caramelize carrot, onion, celery and garlic; then add ground meat and brown.
- Add white wine and stir until evaporated.
- Add crushed tomatoes and bay leaves and simmer for 45 minutes.
- Add salt and pepper to taste.
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