Canneti Roadhouse Restaurant Tuscan Bolognese Sauce

Paulette Gamba of Gamba Vineyards shared this rich sauce recipe, as it pairs beautifully with our recently featured Gamba Zinfandel.

Yield  - 1 large hotel pan of sauce (cut by 1/3 if you’re not looking to make enough to freeze and/or feed an army)

Ingredients:

3 cups olive oil

1 cup rosemary, minced

2 cups garlic, minced

3 lb mild pork sausage, no fennel seeds

3 lb soffritto, with no garlic

6 lb pork shoulder, 2 in thick sliced

3 lb short ribs , 2 in thick sliced

1 ½ cups tomato paste

2 Qt white wine

2 Qt  red wine

3 qt chicken stock

as needed water

Method:

1-In a large saucepot, heat the olive oil. Add the garlic and rosemary and sauté. Add the sausage meat and cook until done. Add the soffritto and cook for 5 minutes. 

2-Separately, heat some oil in a rondeau. Season the pork shoulder and the short ribs with salt and pepper and sear them until golden.  

3- Place the seared meat into the pot with the sausage and the soffritto.  Add the tomato paste and cook for 8 minutes. Pour in the wines and let it evaporate by half.

5- Add vegetable or chicken stock and stew for 2 hours or until the meat is tender.

6- Take the meat out of the juice and chop it with a knife. Place the meat back into the juice and cook for 5 minutes.