Chef Regina Charboneau
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June 2021 Recipe Chef Regina’s White Bolognese with Italian Sausage

Regina’s White Bolognese (for Allison & Martin)• 1 tablespoon extra-virgin olive oil• 2 cups diced white onion• 2 cups diced green pepper• 3 cups carrots – coarsely chopped in food processor • 2 pounds Italian pork sausage meat • 2 pounds high quality ground beef • 1 teaspoon sea salt • 1 teaspoon freshly ground black pepper• 1 tablespoon garlic paste (or minced fresh garlic)• 1 teaspoon fennel seeds (toasted)• 1 cup dry Italian white wine• 4 porcini mushroom bouillon cubes dissolved in 1 cup simmering water• 1-pound sliced mushrooms (any good mushrooms) sautee with a little butter or olive oil- get your pan hot and don’t over crowd the mushrooms so they get a nice brown color• 1-pint heavy cream
In heavy large pot, heat olive oil and sautee onions, peppers and carrots (keep in mind carrots have to cook more with other ingredients- but need to be soft by time dish is ready)
In separate add Beef and Italian Sausage and cook until brown and continue to break apart with a spoon while browning, drain fat off before adding to pot.
Add salt, pepper, garlic, fennel and white wine
Dissolve porcini bouillon cubes in hot water and add into pot
Let simmer for 30 minutes, sautee mushrooms and add them to pot with the cream. Simmer for another 20-30 minutes- taste and adjust salt and pepper as needed.
Serve over Rigatoni with shaved pecorino or parmesan * this Bolognese freezes really well!




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