Serve with cavatelli or rotini pasta, scattered with chives & freshly grated Parmesan cheese. Recipe developed by Chef Pigot.
Serve with cavatelli or rotini pasta, scattered with chives & freshly grated Parmesan cheese. Recipe developed by Chef Pigot
1 tbsp (15 mL) olive oil
2 lb (1 kg) Regular or Medium Ground Beef
2 tbsp (30 mL) Kosher salt
1 tbsp (15 mL) fresh ground black pepper
1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
10 cloves garlic, minced
1 cup (250 mL) finely diced white onion
1 cup (250 mL) finely diced fennel bulb
1 cup (250 mL) dry-packed sundried tomatoes, coarsely chopped
2 tbsp (30 mL) coarsely chopped Calabrian chilies (or 1 tbsp/15 mL minced canned chipolte in adobe sauce)
2 tbsp (30 mL) tomato paste
1½ cups (375 mL) Italian red wine (such as Chianti)
3 to 4 pieces Parmesan rinds
8 cups (2 L) tomato sauce
1 cup (250 mL) whipping cream
- Heat oil in a large pot over medium high heat. Add beef, salt, pepper, fennel and coriander; cook for 5 to 7 minutes, breaking up beef into chunks with a spoon until it begins to brown.
- Add garlic, onion, fennel, sundried tomatoes, Calabrian chilies and tomato paste; cook, stirring, for about 5 to 8 minutes or until beef is browned and vegetables are softened. Add wine and Parmesan rinds; bring to a boil, scraping up brown bits stuck to pot. Boil until wine is reduced by about half.
- Stir in tomato sauce, reduce heat and gently simmer for 45 to 60, stirring occasionally, until slightly reduced and thickened. Stir in cream and simmer for 5 to 10 minutes to blend flavours.
Calabrian chilies are from the Calabria region of Italy and are slightly smokey, spicey and sweet.