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:

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Sonoma County Cabernet Sauvignon

Directions:

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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.

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

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~Chef Robin Lehnhoff-McCray

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