Lamb & Beef Bolognese
with Fusilli Pasta & Shaved Parmesan

Serves 6-8

2 tbsp Olive Oil, divided
4 cloves Garlic, minced
1 med Onion, small diced
1 med Carrot, peeled & minced
1 stalk Celery, minced
1 lb Ground Beef
1/2 lb Ground Lamb
¼ cup Zinfandel
2 tbsp Tomato Paste
3 1/2 cups Canned Fire Roasted Crushed Tomatoes
1 cup Beef Stock
1-2 tbsp Oregano, minced
¼ cup Basil, chiffonade
to taste Salt & Pepper
1 lb Fusilli Pasta
1 cup Parmesan, shaved

Cook’s knife
Sauté pans
Pasta pot
Colander or strainer
Rubber or wood spatula
Mixing bowls

1. Heat half the olive oil in a large saucepot on med-high heat. Add the garlic, onion, carrot and celery; sauté for about 5-8 minutes until softened and starting to brown.
2. Pour the remaining olive oil in a sauté pan over high heat, add in the ground meats and cook until starting to brown. Deglaze the pan with the Zinfandel and tomato paste. Season with salt & pepper and add to the veggie mixture.
3. Stir in the diced tomatoes, beef stock, oregano, and basil into the veggie/meat mixture. Bring to a low simmer and continue to cook for about 45 to an hour. Adjust the seasoning with salt & pepper before serving.
4. Cook the pasta in salted boiling water until cooked to your desired doneness. Drain and mix into the sauce. Divide amongst serving bowls and serve topped with shaved parmesan.

Copyright © Chef MikeC.