Chef's Quick Tip: Bolognese sauce

This week, Chef Jes Bengtson shows Tina Redwine how to make savory Italian-themed dishes.

News 12 Staff

Apr 30, 2020, 10:51 AM

Updated 1,446 days ago

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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.
 
 
Contact: 
Chef Jes Bengtson
Amis
1 Church Lane Westport
Westport, Connecticut 
203.514.4906
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