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