May 2021 Recipe Chef Regina’s White Bolognese & Italian Sausage
In heavy large pot, heat olive oil and sautee onions, peppers and carrots (keep in mind carrots have to cook more with other ingredients- but need to be soft by time dish is ready)
Add Beef and Italian Sausage and cook until brown and continue to break apart with a spoon while browning
Add salt, pepper, garlic, fennel and white wine
Dissolve porcini bouillon cubes in hot water and add into pot
Let simmer for 30 minutes, sautee mushrooms and add them to pot with the cream. Simmer for another 20-30 minutes- taste and adjust salt and pepper as needed.
Serve over Rigatoni with shaved pecorino or parmesan * this Bolognese freezes really well!
Regina’s Italian Sausage5 lbs. Ground Pork Shoulder 3 tbls. Salt3 tbls. Sugar1 tbls. Pepper, black3 tbls. Fennel seed, toasted and ground1 tbls. Italian seasoning2 tbls. Garlic Powder2 tbls. Chile flake½ cup Absinth or Pernod1 cup Italian White Wine
Using paddle attachment – put all ingredients into mixing bowl. Mix on speed 2 until well blended. Refrigerate for a day before using. Freezes well.