Taglietelle Bolognese

2 pounds fresh ground beef
1 pound fresh Italian sausage
2 large onions (diced)
½ cup fresh garlic (chopped)
3 cups green bell pepper (diced)
1 Tbls whole fennel seed
1 Tbls crushed red chili flake
1 tsp ground cloves
1 tsp ground cinnamon
8 cups chopped tomatoes
4 cups tomato sauce
2 cups tomato paste
2 cups Kenwood Cabernet
4 cups veal stock
2 Tbls kosher salt
1 Tbls ground black pepper
3 Tbls fresh rosemary
2 Tbls fresh oregano

Enjoy with:

Sonoma County Cabernet Sauvignon


Saute meat in sauce pan. Add onions, garlic, bell pepper, spices and chili flake. Season with salt and pepper at this point. Add tomatoes, and wine. Bring to a boil and simmer for 2-3 hours. Add stock and season again with salt and pepper. Add herbs and turn off heat.

Serve over favorite pasta or polenta with shredded aged dry jack or asiago.

~Chef Robin Lehnhoff-McCray