The Musical Gourmet - Hector Martignon
This week, Roxy Bar debuts a new blog series The Musical Gourmet, with a dynamite Bolognese sauce courtesy of Latin piano giant, Hector Martignon. You’re going to need a big pot, and an even bigger appetite for this one!
HECTOR MARTIGNON’S SECRET BOLOGNESE SAUCE
(that’s no longer a secret)!
-Finely chop ¼ oz each of garlic, red onion, celery and optional: bacon/pancetta or prosciutto
-Finely chop two ounces of mushrooms
-Add rosemary salt and pepper to taste
-Sautée the above together on low heat
When all turn slightly golden, add one pound of ground veal or lamb
Sautée meat until medium well done, then add ½ cup of red wine
Let wine evaporate almost completely, then add one 12 oz can of whole, peeled San Marzano plum tomatoes
Bring to boil, then lower temperature and add 24 oz of miso broth
Reduce heat and simmer for 1 hour, using wooden spoon to get chucks out against side of pot
When sauce has thickened add another ½ glass of wine let it evaporate slightly
Remove from heat, and serve over thin spaghetti or fusilli cooked al dente, combining pasta and sauce together immediately