Bolognese

Ingredients:

¼ Cup Extra Virgin Olive Oil

8 oz. Pancetta (Cubed)

1 Large Yellow Onion (Minced)

3 Carrots (Minced)

5 Stalks Celery (Minced)

5 Cloves of Garlic (Minced)

1 Bottle Dalice Elizabeth Cabernet Sauvignon

1 LB Ground Beef (We grind our own London Broil, you can also buy ground beef with 20% fat)

5 LBS San Marzano peeled tomatoes (Better than garden fresh, DO NOT SUBSTITUTE)

6 oz. Pecorino Cheese

1 C Heavy Cream

Salt

Pepper


Directions:

In a large sauce, pan combine oil, pancetta, and salt.  Cook over medium heat until pancetta is brown.  Add in celery, carrots, onions, (together this is the Sofrito) and salt and cook until onions and celery are translucent.  Add in garlic, salt and bottle of Cabernet and turn heat to high.  Cook until all wine has reduced and reduce heat to medium.  Add beef can cook until brown.  Add tomatoes and reduce heat to low.  Cook several hours, until the sauce has reduced to the top of the beef, stirring occasionally.  After the first hour add pecorino and allow it to cook in.  Before serving add cream and mix in.  Enjoy with Dalice Elizabeth Cabernet Sauvignon or Sangiovese!

Request information:

Cooking@DaliceElizabeth.com

Featured Recipes

 

Aioli


Ingredients:

1 Egg

1 Cup Olive Oil

1Tbsp. Worcestershire Sauce

2 Tbsp. Olive Oil

3 Cloves Garlic (Minced)

2 Dashes Salt


Directions:

Blend all ingredients besides oil together.  While continuously mixing, continue to add in oil at a drizzle.  Do not stop the blender until all oil has been added.  Refrigerate for 2 hours.

Optional:

Add your favorite dry spices to the mixture for added flavor.  You may also add small quantities of horseradish to give it additional spice.

Roasted Garlic

 

 

Step 1:    Preheat your oven to 350 degrees Fahrenheit.

      

Step 2:    Put the garlic cloves in a small bowl and drizzle the olive oil over the cloves. Stir to coat the cloves with the oil. Sprinkle salt and pepper to taste over the cloves.


Step 3:    Pour the garlic and oil mixture into the center of a large piece of aluminum foil. Wrap the foil around the cloves to form a package, folding the ends of the foil together to seal.

Step 4:    Place the foil package on a small baking tray and slide the tray into your oven.

Step 5:    Bake the garlic for 20 to 25 minutes. Check for doneness by poking the cloves with a toothpick. Remove the garlic from the oven when the cloves are soft.

I prefer a brown roast look so I eliminate the foil step.