Beef Bolognaise Recipe with Roasted Roma Tomatoes
By Chef John Gonzales
This was recently prepared by Chef Gonzales at A Chef’s Kitchen’s class dining experience

2 tablespoons olive oil
1 pound Gryffon’s Aerie Grass- fed Ground Beef
1/2 cup finely chopped red onion
4 cloves garlic minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tablespoon thyme leaves
Pinch chili flakes
Redmond’s sea salt and ground pepper 
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice
Salt and freshly ground pepper
1/2 cup grated Parmesan, plus more for garnish
1/2 cup chopped fresh parsley leaves

Method
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Salt and freshly ground pepper
1/2 cup grated Parmesan, plus more for garnish
1/2 cup chopped fresh parsley leaves

Heat a large sauté pan over high heat. Add the olive oil and heat. When the oil is hot add the ground beef and cook until well browned, stirring occasionally, about 8 minutes. Add the onion garlic, celery, thyme and chili flakes and cook until vegetables are softened, about 5 to 8 minutes. Carefully deglaze pan with white wine, scraping the bottom of the pan with a wooden spoon. Reduce until wine is almost completely evaporated.

Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season to taste with salt and pepper.

Cook the pasta in boiling water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce and stir. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.