Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian restaurants in the L.A. area to shame. I haven't been able to duplicate this one at home, so I need your help.
Dear Denni: Cafe Pierre was happy to share its take on this thick, rich meat sauce.
1 hour, 40 minutes. Serves 4 to 6
1/4 cup (½ stick) butter
1/4 cup extra-virgin olive oil
2 pounds ground beef
1 carrot, finely diced
1/2 onion, finely diced
2 ribs celery, finely diced
3 large cloves garlic, chopped
About 5 tablespoons (3 ounces) tomato paste
1/4 cup plus 2 tablespoons dry white wine
1/4 cup veal stock or beef broth
1 teaspoon fresh thyme
Salt and pepper to taste
1 pound spaghetti, cooked to dente
Grated Parmigiano Reggiano, to taste
1. In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the meat and brown, stirring frequently, 10 to 15 minutes, careful not to burn.
2. Using a slotted spoon, strain the meat from the pan, leaving the fat (it will seem like a lot of fat, but the fat will be absorbed into the sauce as it slowly cooks). Add the carrot, onion and celery to the pan, stirring until the vegetables are translucent and soft, about 15 minutes. Stir in the garlic.
3. Add the tomato paste and cook for 5 minutes to marry the flavors. Stir in the white wine and cook until the wine is reduced, about 5 minutes.
4. Stir the meat back into the pan along with the veal stock, thyme, 1 teaspoon salt and one-half teaspoon pepper, or to taste. Gently cook over low heat until the flavors are married, 45 minutes to an hour, stirring occasionally. Serve with the spaghetti and grated Parmigiano to taste.
EACH OF 6 SERVINGS, WITHOUT PARMIGIANO
Protein 46 grams
Carbohydrates 63 grams
Fiber 4 grams
Fat 36 grams
Saturated fat 14 grams
Cholesterol 142 mg
Sugar 5 grams
Sodium 111 mg
NOTE: Adapted from Cafe Pierre. Veal stock can be found at many cooking supply stores and gourmet markets.Copyright © 2015, The Baltimore Sun