MetroPrime Steakhouse Sauce Bolognese Recipe:
Recipe serves 6 to 8 hungry dinner guests.
5 Pounds Course-Ground Steak Trim (Ask you Butcher)
Brown Meat in a cast iron skillet with olive oil till a deep rich caramelization is achieved. This will probably have to be done in small batches. Drain excess fat and reserve the meat.
6 Cloves Garlic - Minced
3 Large Shallots - Minced
¼ Cup Freshly Picked Thyme Leaves
1 teaspoon ground hot chili flakes
5 Large Bay Leaves - Small Diced
Sauté in olive oil till soft and translucent.
2 Large Yellow Onions- Small Diced
2 Large Carrots- Small Diced
2 Large Stalks of Celery- Small Diced
1 Small Bulb of Fennel- Small Diced
Sauté in till soft and translucent.
8 oz. Tomato Paste. Cook till brick red.
Deglaze and Reduce with:
16 oz. Drinkable Red Wine
8 oz. Fresh Heavy Cream
48 oz. Can - Whole Peeled Tomatoes stewed with basil in juice. Crushed by hand till small.
Bring to Simmer and reduce heat to low. Simmer and stir occasionally for 3 hours.
Kosher Salt - To Taste
Fresh Ground Pepper - To Taste
Ground Hot Chile - To Taste
Allow finished sauce to sit for three days then heat and combine with your favorite pasta.
1035 20th Street S.
Birmingham, AL 35205
GDA Cooking - November 28, 2012