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Pasta Bolognese

by Chef Michael Chiarello

Perfectly paired with our 2015 hope & grace Lagrein, French Camp, Paso Robles.

If you have not purchased the wine to accompany the recipe, click HERE.



6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon chopped
fresh rosemary
1 cup ground veal
1/2 cup ground pork
Sea salt and freshly ground black pepper
2 tablespoons dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved*
2 tablespoons porcini juice, reserved from above 3/4 cup veal stock**
1/4 cup marinara sauce(Recipe Below or you could use your favorite Jarred or canned)
1/3 cup white wine
1 tablespoon finely chopped parsley leaves
1/3 cup grated Parmesan


In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned. 
Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat. 
Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley. 
Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
*For the Porcini, we carry them at hope & grace and would be happy to place them in a shipment for you if you can't find them in the dried mushroom section of your local store. Call us to place an order for our dried porcini's at 707-944-2500.
** Veal stock may be hard to find, I like to substitute a little beef stock and it turns out beautifully.

Marinara Sauce

 2 tablespoons extra-virgin olive oil
1/2 cup minced onion
 1 tablespoon chopped fresh Italian parsley leaves
 1 large clove garlic, minced
 4 cups fresh tomato puree(We love San Marzano)
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

Directions for Marinara Sauce

Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking. 

Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving. 


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