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Bolognese

By mmejia March 6, 2020

Inspired while traveling through the countryside of Umbria. Somewhere in between Todi and Orvieto. This culinary marvel is in a class of its own. Beef, pork, and veal trimmings are house ground and rendered. Bloomed with fresh farm milk and white wine from the region. A mire poix of onions, celery and carrots and herbs are then sweated in. The sauce is then simmered for hours before it is sent to the canning room.

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