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This week, Chef Jes Bengtson shows Tina Redwine how to make savory Italian-themed dishes.
Bolognese:
1# meatball mix
1/4 C finely chopped celery
1/4 C finely chopped carrot
1/2 C finely chopped onion
3 cloves finely chopped garlic
1/4 C red wine
1 sprig of rosemary
1 bay leaf
3 leaves sage
1oz parm rind or parm chunk
1C water
16oz SAN Marzano canned tomatoes
5 oz milk
Heat oil in pan and ground meat and cook through. Add carrot, celery, onion, garlic. Sauté 10 min
Deglaze with red wine
Combine rosemary, parm, sage, and bay in cheesecloth to make a sachet.
Add sachet, water, and tomatoes. Bring to boil, reduce to simmer. Simmer until liquid is reduced by 1/4.
1# meatball mix
1/4 C finely chopped celery
1/4 C finely chopped carrot
1/2 C finely chopped onion
3 cloves finely chopped garlic
1/4 C red wine
1 sprig of rosemary
1 bay leaf
3 leaves sage
1oz parm rind or parm chunk
1C water
16oz SAN Marzano canned tomatoes
5 oz milk
Heat oil in pan and ground meat and cook through. Add carrot, celery, onion, garlic. Sauté 10 min
Deglaze with red wine
Combine rosemary, parm, sage, and bay in cheesecloth to make a sachet.
Add sachet, water, and tomatoes. Bring to boil, reduce to simmer. Simmer until liquid is reduced by 1/4.
Contact:
Chef Jes Bengtson
Amis
1 Church Lane Westport
Westport, Connecticut
203.514.4906
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