CULINARY TOOLS:
Chef’s Knife
14-inch Paella Pan with cover
Senior Colander
8-quart Dutch Oven
10 ½ – inch Skillet
2-quart Mixing Bowl
1-quart Mixing Bowl
INGREDIENTS:
1 cup carrots
1 cup celery minced
2 cups Portobello mushrooms, diced
1 cup onions minced
2 tablespoon garlic chopped
1/4 cup parsley chopped
4 ounces prosciutto, diced
1 ½ pounds lean ground beef
¾ cup tomato puree
¾ cup white wine
1 pound Fettuccini Pasta
1 cup Pine nuts
1 tablespoon olive oil
1 cup Parmesan cheese
1 tablespoon red pepper flakes
Salt to taste
BOLOGNESE SAUCE PREPARATION:
•With the Chef’s Knife, chop the vegetables and the prosciutto according to instructions.
•Preheat 10 ½ -inch skillet for 4 minutes at medium-high heat.
•Add prosciutto and sauté for 2 minutes stirring constantly.
•Add vegetables and stir for 5 minutes; remove from skillet and set aside.
•Place the ground beef in the skillet and mix for 5 minutes; drain the fat from the cooked ground beef.
•Return the cooked vegetable mixtures, add tomato puree and the wine; mix frequently for 5 minutes.
•Turn the stove off and let it rest for 5 minutes.
FETUCCINI PREPARATION:
•Fill ¾ of the 8-quart Dutch Oven with water, cover with valve open and boil at medium-high heat. When valve whistles (15 minutes approximately), add salt to taste and the fetuccini; stir constantly for 10 minutes.
•With the Senior Colander, drain the pasta and save 2 cups of the pasta water.
•Preheat the 14-inch Paella pan with the olive oil at medium-high heat for 3 minutes.
•Add the pine nuts and red pepper flakes, cook for two minutes or until lightly brown.
•Add the fettuccini while still hot and mix well for one minute.
•Add the sauce and reserved pasta water; cook for 4 minutes or until thickens and stir in the parmesan cheese and parsley.
•Serve with extra parmesan cheese or prosciutto.