In the Kitchen: Publick House Bolognese

We’re making Bolognese with Chef George Doumaney of Portsmouth Publick House.

INGREDIENTS:

  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 onion diced
  • 4 carrots diced
  • 3 celery stalks diced
  • 4 table spoons of minced garlic
  • 1 small can tomato paste
  • 4 cups red wine
  • 3 quarts water
  • 1 Cup Vodka
  • 1 pinch Crushed red pepper
  • Salt and Pepper to taste
  • Olive oil
  • 1 lb of pasta cooked Al Dente of your choice ( I prefer cavatelli)

DIRECTIONS:

  1. Heat a heavy bottom pan over medium, add oil then all of the diced vegetables and garlic.
  2. Continually stir until veggies are sticking to the bottom of the pan (watch video), add salt, pepper and crushed red.
  3. Then add beef and pork to mixture, salt and pepper to taste, stir until meat browns, this should take about 20 mins.
  4. Add 1 full can of tomato paste and stir until all of the mixture is covered then add 4 cups red wine and let simmer for about 15 mins.
  5. Then add 3 quarts of water and let simmer until water is reduced by 1/2, add 1 cup of vodka and let cook for about 40 mins.
  6. Serve over pasta.
  7. Top with parmesan cheese and enjoy!

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