Wolfgang Puck BRON0118 - Manual (Page 10)

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HEARTY BOLOGNESE SAUCE
Makes about 14 cups
INGREDIENTS
12 tablespoons extra-virgin olive oil
2 pounds lean ground beef
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 teaspoons minced shallots
2 teaspoons minced garlic
1 cup dry red wine
10 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped
4 tablespoons tomato paste
6 tablespoons sugar
1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley,1 sprig oregano,
2 bay leaves, 1 tablespoon black peppercorns
2 medium onions, finely diced
2 medium carrots, finely diced
2 medium celery stalks, finely diced
4 cups chicken stock
METHOD
1. Preheat portable oven to 450°. In a large skillet on your stovetop, heat 6
tablespoons of olive oil. Add ground beef and sauté until browned,
breaking up the large chunks of meat as they cook. Season with salt and
pepper. Add shallots and garlic, continue cooking for about 3 more
minutes or until shallots are soft.
2. Add red wine and deglaze pan, reduce until almost all liquid has been
absorbed. Pour meat mixture into oven pan and place in portable oven.
3. Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring
mixture to a boil. Cover and reduce heat to 350°. Simmer for about 45
minutes, stirring frequently.
4. Meanwhile, in a small skillet, heat remaining 6 tablespoons olive oil. Add
onion, carrot and celery. Sauté for about 4 minutes or until onion is
translucent.
5. Add sautéed vegetables along with chicken stock to meat sauce and
simmer for another 30 minutes until meat sauce is rich and thickened.
Season to taste, if necessary.
NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered
container for 2 to 3 days in refrigerator or frozen for up to 3 months.
POACHED SALMON
INGREDIENTS
2 medium carrots, sliced
2 stalks celery, sliced
1 leek cleaned & sliced
1 sprig fresh thyme or pinch dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground pepper
2 quarts water
2 cups dry white wine
1 5- to 6-pound whole salmon
METHOD
1. Place carrots, celery, and leeks in an 8-quart stock pot. Add remaining
ingredients, except salmon, and bring to a boil. Boil for 20 minutes;
remove from heat.
2. Preheat portable oven to 350°. Add poaching liquid to oven pan. Place
salmon on rack and carefully lower into liquid. Cover and poach salmon
for 30 minutes (cooking time should equal 10 min/inch of thickness of
salmon at its thickest point). Liquid should never come to a boil.
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