Bolognese - Dallas News | myFOXdfw.com

Bolognese

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Thanks to Chef Janice Provost for this recipe.

 

Ingredients
·    2 T Blended Olive Oil for searing
·    1 t Fennel Seeds
·    1 t Chili Flakes
·    2 Garlic Cloves, minced
·    1 Carrot cut into ½ inch dice
·    1 Rib Celery cut into ½ inch dice
·    1 Yellow Onion cut into ½ inch dice
·    2 Pounds Ground Pork
·    Salt and Pepper
·    1 Cup Red Wine
·    1 28 oz. Can Crushed Tomatoes
·    1 Cup Heavy Cream

Method
·    Heat a heavy bottomed pot, and once hot, place fennel and chili flakes.  Toast for about 30 seconds.
·    Add the oil, and then garlic, carrots, celery, and onion, and sauté for about 6 minutes, until softened.
·    Add the ground pork, salt and pepper to taste, and cook until browned.
·    Pour off any excess fat from the pan.
·    Add the red wine, and reduce for about 2 minutes.
·    Add the crushed tomatoes, and cook for another 10 minutes.
·    Add the heavy cream, and cook for another 15-20 minutes on low-medium heat.
·    Adjust the seasoning.
·    Serve tossed with pasta or over polenta.

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