PASTA LA VISTA
May 26, 2023
Chef George Nelson shares Fusaro’s Bolognese recipe.
DIRECTIONS:
1 Puree onions, carrots and celery in food processor.
2 In a medium-sized saucepan render pancetta over low heat until crispy.
3 Add butter and sauté pureed vegetables 8-10 minutes.
4 Add ground pork and cook until any released liquid evaporates.
5 Add red wine and reduce by half.
6 Add crushed tomatoes and reduce, 15 minutes.
7 Simmer on low heat for 2 hours, adding beef broth as needed as the liquid evaporates.
8 Add milk and stir into sauce.
9 Simmer for 1 more hour. Serve over pasta.
INGREDIENTS:
- 1 pound ground pork
- ½ cup pancetta, small dice
- 2 Tablespoons unsalted butter
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup red wine
- 28-ounce can can crushed tomatoes
- 1 cup milk, warmed
- 1 cup beef broth
- 1 pound pappardelle (fresh preferred)
Fusaro’s Chef George Nelson
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