BOLOGNESE

Ingredients

8 peeled cloves of garlic, smashed

3 celery stalks, diced

3 carrots, diced

1 yellow onion, diced

1 lb ground lamb

5 Calabrian chiles, chopped

3 tbsp Calabrian chile oil

4 Calabrian chiles, whole

1 tsp crushed red pepper flakes

YIELD: 4 Servings

COOK TIME: 2 Hours

PREP TIME: 20 Minutes

3 tbsp kosher salt

3 tsp cracked black pepper

1/2 cup red wine (Bordeaux preferred)

3/4 cup grated

Pecorino Romano

6-8 leaves of fresh basil

1 (105 oz.) can of ground tomatoes (7/11 brand preferred, if not a kitchen ready tomato will work as well)

Instructions

Heat Calabrian chile oil in a large pot over medium high heat. Add the 5 crushed Calabrian Chiles and the lamb to the pot. Give the lamb a quick sear and be sure to remove from the heat before browning. During the sear be sure to break up the lamb and give a good mix with the Calabrian chiles. During this process, add 1 tbsp of kosher salt and one tsp of cracked black pepper to season the lamb. Once the lamb is seared, remove from pot, and set aside.

Add garlic to the pot and give it a nice toasted golden color. Add the mirepoix mix (celery, carrot & onion) and cook on medium heat until translucent, but do not brown. After 8-10 minutes, add in red wine and reserved lamb. Cook on medium heat for 10 minutes and allow the red wine to reduce. Continue to break up the lamb during this process, as well.

3) Stir in ground tomatoes and reduce heat to medium low. Cook for one hour and 15 minutes, covered. Stir every 15 minutes. Add remaining kosher salt and black pepper to season the tomatoes.

4) After an hour and 15 minutes, uncover and stir in 1/2 cup of Pecorino Romano. Add in basil leaves. Reduce heat to low and allow sauce to cook for an additional 20 minutes.

5 The last 20 minutes, heat a salted pot of water and bring to a boil. Add in 1 pound of your favorite pasta (we serve our bolognese with either pappardelle or rigatoni). Follow instructions on your pasta package for doneness. Once completed, strain the pasta, and add half the sauce to the pasta and stir coating the pasta in the bolognese.

6) Plate the pasta and top with more bolognese, a sprinkle of Pecorino Romano and a whole Calabrian chile for each dish.

BY JOHN NACCHIO