BOLOGNESE

Beef & Bolognese, , lemon herb ricotta

What you’ll need from the pantry:

- 2 cups chicken stock or broth - Unsalted butter - Extra virgin olive oil - Kosher salt - Black pepper

Kitchen tools you’ll need:

- Cutting board - Chef’s knife - Tongs - 1 Medium bowls - Tasting spoon - Citrus zester - Whisk - 1 Med-large pot - Wooden spoon

1. MAKE BOLOGNESE Heat one of the sauce pots over medium high heat. Add olive oil to coat the bottom of the pan. Add the ground & ground pork. Use the wooden spoon to break up the as it begins to brown. Season with salt and pepper. Continue browning for 5-7 minutes. While the meat is browning cut the onion into medium dice, mince the garlic, pick & chop the rosemary & thyme. Add all these ingredients to the browning meat. Turn the heat down to medium low and continue to cook for 15 minutes while using the wooden spoon to stir and scrape the bottom of the pan, this will help ensure to not burn the meat. Add the tomato paste, turn the heat up to high and cook for 1 min while constantly stirring. Add the red to deglaze the pot. Add the canned tomatoes and the 2 cups of chicken stock (or broth). Reduce the heat to medium and allow to simmer for 25 minutes. Season again with salt and pepper.

**Chef tip: if you like a little heat in your sauce add 1-2TSP of chili flakes with the rosemary & thyme** 2. MAKE THE RICOTTA In the mixing bowl, add ricotta, season lightly with salt, pepper and a drizzle of extra virgin olive oil. Thinly slice (or chiffonade) the basil add to the seasoned ricotta. Zest and juice lemon add to the seasoned ricotta. Whisk all together and keep cold.

3. COOK THE Fill the other large sauce pot ¾ of the way with water. Heat the water over high heat and add kosher salt, water should taste like the sea. Bring to a boil, then add the spaghetti. Cook for 5-6 minutes stirring occasionally with tongs. Once cooked, remove spaghetti with tongs and add to bolognese sauce (you do not want to strain the pasta because keeping some of the pasta water helps to season your sauce as well as thicken it slightly). Once the pasta is added to the sauce add 1 TBSP of butter to finish your sauce. **Chef tip: add enough salt to your pasta cooking water so that it tastes like the sea. Also, always undercook your pasta and finish it in the sauce**

4. PLATE THE DISH Divide the Bolognese between 4 bowls. Add a desired amount of ricotta to the top of each and enjoy.