Photos by Jaclyn Savitz
Amore Bolognese Sauce Over Pasta
With Arugula Salad
Makes 14 cups of sauce
Ingredients for pasta sauce:
3 tbsp extra virgin olive oil
2 lbs 80/20 lean ground beef
1 lb ground beef, pork and veal mix
14 ounces Mirepoix (diced vegetables cooked in butter or oil)
2 cloves chopped garlic
1 1/2 tsp dried fennel seeds, crushed
1 1/2 tsp ground nutmeg
1/2 tbsp dried oregano leaves
2 cups dry red wine
2 jars (24 oz each) strained tomatoes
1 tbsp salt
1/2 tbsp black pepper
1 cup water
Ingredients for arugula salad:
1/4 cup extra virgin olive oil
Juice of 1/2 lemon (about 1 ½ tbsp) 1 tbsp white wine vinegar
5 oz baby arugula
Parmigiano Reggiano cheese shavings for garnish
Method:
For the pasta sauce: Heat 3 tbsp oil in braising pan on medium high until oil faintly smokes. Add ground beef and meatloaf mix. Cook about 5 minutes, stirring to break up pieces. Add mirepoix, garlic, fennel, nutmeg and oregano. Stir to combine. Cook for 3 minutes. Add wine, tomatoes, salt, pepper and water. Stir to combine. Reduce heat to low. Cook covered for 4 hours, stirring occasionally.
To make arugula salad: Add lemon juice, vinegar and 1/4 cup olive oil to large bowl, whisk to combine. Add arugula to bowl and toss to combine. Season with salt and pepper; garnish with cheese shavings.
Serve sauce over pasta and with arugula salad.
When You Go
Wegmans Mount Laurel
2 Centerton Road, Mount Laurel
856-439-7300 | Website
