Fox 8 Recipe Box: Bolognese Sauce

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Celebrated Cleveland chefs Paul Minnillo and Matt Mytro, of Flour restaurant, are coming together for a hands-on culinary experience.

The two accomplished food experts will host a cooking class this Sunday from 11a.m.-2p.m. at Flour Rustic Italian Kitchen.

They say it's not just about measuring the ingredients, it's understanding them.

Watch above as Minnillo and Mytro whip up a delicious batch of Bolognese! (See below for recipe.)

*For more information on Flour, click HERE.

Bolognese for 8

½ lb ground veal
½ lb ground beef
½ lb ground pork
2 ribs celery medium dice
1 lg onion medium dice
1 lg carrot medium dice
6 cloves garlic fine dice
4 sprigs sage
2 tblspns tomato paste
1 qt meat stock
1/2 cup heavy cream
Salt and pepper

Get pan hot and add 2 tablespoons of olive oil. Add celery, onion and carrot to pan. Cook for 5 minutes and add garlic. While vegetables are sweating in a separate pan heat the pan and add 2 tblspns of olive oil. Add veal, beef and pork in saute pan at medium heat. Stir occasionally. Once the meat is browned pour off any liquids from the pan.  deglaze the pan with ½ cup of stock and cook down. Deglaze pan again ½ cup of stock.Add vegetables to the pan and bring the liquid to a boil and simmer. Once it is simmering add 1/8 cup of heavy cream and tomato paste. Simmer for 45 minutes. Add salt and pepper to taste and sage.

2 lbs all purpose flour
10 whole eggs

Mix in mixer until dough is firm. If it is too dry add 2 oz of water