three-jewel cavatelli bolognese
chuck, veal, and sweet (or hot) sausage
Executive chef and master butcher Gennaro Virtuoso, owner of Lorimer Market, presents a tasty variation on the traditional Neapolitan bolognese sauce—using three different kinds of meat; along with Lorimer Market’s special signature marinara sauce.
Makes 4-6 servings
Please Note: In the print version, we made a mistake regarding the amount of Olive Oil required in the prep of the bolognese sauce. We indicated 4 Cups of Olive Oil, the correct amount is 4 Tablespoons of Olive Oil!! A huge difference. If you made the bolognese sauce, using the wrong amount, a bottle of wine on us
ingredients
lorimer market marinara sauce:
1/4 cup extra virgin olive oil
1 small onion–diced
3 cloves garlic–minced
1/4 cup dry red wine
3 cans san marzano peeled tomato sauce, blended or puree
3-4 sprigs of basil
3-meat bolognese sauce:
4 1/2 tblsps extra virgin olive oil
ó spanish onion–chopped
3 cloves fresh garlic–chopped
ó pound ground chuck
ó pound ground veal
ó pound lorimer market sweet or hot sausage–no casing
6 cups lorimer market marinara sauce
6 ounces dry red wine
1/2 tsp kosher salt (or salt to taste)
1 pound italian fresh cavetelli
procedure
lorimer market marinara sauce:
1 heat olive oil over moderate heat
2 add onion and garlic
3 saute until soft about 10 minutes
4 add red wine
5 add peeled tomatoes, salt, basil, stirring so the sauce does not stick and burn
6 bring the sauce to boil, stirring constantly and reduce to a simmer
7 lower heat and simmer until almost reduced
3-meat bolognese:
1 saute onion in olive oil, over moderate heat, until soft–about 7 minutes
2 add chopped sausage, breaking it up until nicely browned
3 toss in chopped veal and beef, continue to saute
4 pour in wine, continue to sauté 2 minutes
5 make sure meats are nicely browned, adds flavor to finished dish
6 add lorimer market marinara sauce, salt, pepper
7 bring all to a boil
8 reduce heat and simmer for 20-25 minutes
pasta:
1 place cavatelli pasta in pot of boiling water
2 cook until cavatelli float to the top
3 drain
4 place pasta in saute pan with the bolognese sauce, and cook until nicely
coated, about 3 minutes
to plate:
1 place into a pasta bowl
2 garnish with freshly grated parmesano cheese and italian parsley
3 buon appetito!
Gennaro Virtuoso, native of Williamsburg, Brooklyn, is a graduate of the Institute of Culinary Education, an executive chef, and a master butcher. His previous experience includes positions at the Waldorf Astoria and Bobby Flay’s Bolo, as well as an apprenticeship with good friend and butcher, Ralph Esposito. He adheres to organic and sustainable practices, and is the owner of Lorimer Market.
Lorimer Market
620 Lorimer Street
(@ Lorimer and Skillman)
www.lorimermarket.net
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