Advertisement

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

November 2019
Related Articles
Comments

Leave a Reply

Dr. Ali Houshmand on What Baffles Him About Women – 2017 SJ Magazine Men's Roundtable
Advertisement
dining guide web ad
Advertisement
adventure aquarium button
Subscribe to Our Newsletters
Advertisement
Sept. Announcement WEB AD
Advertisement
JCC SJ Web Ad June 2020
This is South Jersey at the Cowtown Rodeo
Advertisement