Butcher's block bolognese

MetroPrime Steakhouse Sauce Bolognese Recipe:
Recipe serves 6 to 8 hungry dinner guests.
5 Pounds Course-Ground Steak Trim (Ask you Butcher)
 
Brown Meat in a cast iron skillet with olive oil till a deep rich caramelization is achieved.  This will probably have to be done in small batches.  Drain excess fat and reserve the meat.
 
6 Cloves Garlic - Minced
3 Large Shallots - Minced
¼ Cup Freshly Picked Thyme Leaves
1 teaspoon ground hot chili flakes
5 Large Bay Leaves - Small Diced
 
Sauté in olive oil till soft and translucent.
 
Add:
2 Large Yellow Onions- Small Diced
2 Large Carrots- Small Diced
2 Large Stalks of Celery- Small Diced
1 Small Bulb of Fennel- Small Diced
 
Sauté in till soft and translucent.
Add:
8 oz. Tomato Paste.  Cook till brick red.
 
Deglaze and Reduce with:
16 oz. Drinkable Red Wine
 
Add:
Reserved Beef
8 oz. Fresh Heavy Cream
48 oz. Can - Whole Peeled Tomatoes stewed with basil in juice. Crushed by hand till small.
Bring to Simmer and reduce heat to low. Simmer and stir occasionally for 3 hours.
 
Add:
Kosher Salt - To Taste
Fresh Ground Pepper - To Taste
Ground Hot Chile - To Taste
 
Allow finished sauce to sit for three days then heat and combine with your favorite pasta.
 
Warren Weiss
Executive Chef

1035 20th Street S.
Birmingham, AL 35205

GDA Cooking - November 28, 2012