This hearty and DELICIOUS pasta dish is one of my all-time favorite meals. I dream about this pasta. If you can make it out to Pebble Beach, on 17-mile-Drive, The Bench is in The Lodge at Pebble Beach and overlooks the golf course and water. It is V fancy and V delicious (their Lavender Lemondrop is also to die for!). Thank you so much to Chef Benoit Petel for generously sharing the recipe so we can all attempt to make it at home.

• 1 pound pork butt, ground (large dice)

• 1 pound cooked ham, ground (large dice)

• 2 pound Veal shoulder, ground (large dice)

• 1 Quart Veal stock (could use beef or chicken broth)

• 2 ounces tomato paste

• 2.5 cups yellow onion brunoise

• ½ cup carrot brunoise

• ½ cup celery brunoise

• 1/8 c. Calabrian chili paste (from Amazon or specialty store)

• 2 tsp fennel seeds, toasted and ground

• 6-8 oz parmesan rinds

• 2.5 oz corn starch w/water (enough to make a slurry) Parsley and parmesan to finish

  
  

  HOW TO COOK:

  In a medium size rondeau (round pot, I’m using our Dutch Oven), sweat onion, carrot, celery and ground fennel until veggies are soft. At the same time, in a separate pot, simmer over low heat the veal stock and parmesan rinds. Add the ground meats to the vegetables and cook through. Add tomato paste, chili paste, and strain the parmesan infused veal stock into the meat and veggie mix. Simmer slowly for 3 hours, skimming off the oil that floats to the top. Season with salt and pepper to taste, thicken slightly with cornstarch slurry. Sauce can be cooled and stored for 1 week in fridge.

  TO SERVE:

  To serve, heat 4 tablespoons bolo sauce with 4oz tomato sauce. Use spoon to break up the pieces of bolo base, stirring well to combine. Add about 2 cups of cooked pasta per serving, toss to combine. Remove from heat, finish with 1 table spoon butter, pinch of chopped parsley and a squirt of olive oil. Check seasoning and add salt/pepper if needed. Finish with grated parmesan.