SLO LIFE Magazine Oct/Nov 2018

JESSIE’S TIP:
This meat sauce can be used as a topping
for creamy polenta or fried polenta
squares. Top the polenta with the
Bolognese and Pecorino Romano cheese,
one of my favorite cheeses. The polenta
!dish is great as a side or a main.
BOLOGNESE SAUCE
1 lb ground pork
1 lb ground beef
3 Tbs olive oil
2 cups (packed) finely chopped yellow onions
1 ½ cups (packed) finely chopped celery
½ cup finely chopped carrots
3 Tbs minced garlic
2 dried bay leaves
3 ½ Tbs Italian seasoning
3 – 28oz cans tomato sauce
2 Tbs tomato paste
salt and pepper to taste
1lb spaghetti
1 Tbs kosher salt
Parmesan cheese
Italian chili flakes
OPTIONAL
½ cup red wine
1 Tbs ground allspice
2 tsp ground fennel
In an 8-quart stockpot add 1 Tbs oil and heat just until
hot. Add beef and pork and sauté until well browned
and fat is rendered. Remove most fat and add the rest
of the oil, carrots, onions, celery, garlic and cook for 10
minutes, just until the onions are translucent. Add bay
leaves, Italian seasoning, tomato sauce (and red wine if
desired) and bring to a boil. Reduce heat to a simmer.
Stir in tomato paste 1 Tbs at a time and add water if
sauce becomes too thick. Simmer for an hour stirring
occasionally. Season with salt and pepper to taste (add
allspice and fennel if desired). Simmer for another ½
hour stirring occasionally.
Taste for seasoning before
serving.
JESSIE RIVAS is the owner
and chef of The Pairing Knife
food truck which serves the
Central Coast.
In another stockpot bring 4
quarts of water to a rolling
boil. Add 1 Tbs Kosher salt
and pasta. Cook until al
dente, drain water, and return
to pot. Add 2 cups of the
pasta sauce to the pasta and
stir well. Serve pasta and top
with more sauce as desired.
Finish with Parmesan cheese
and Italian chili flakes. SLO LIFE
OCT/NOV 2018 | SLO LIFE MAGAZINE | 87