Chuck Roast Bolognese


Savory Olive Rosemary Olive Oil

1 pound well-marbled chuck roast, cut into very small cubes, or ground beef

Kosher salt

Freshly ground black pepper

1 cup diced onion

1/2 cup diced carrots

1/2 cup diced celery

3 garlic cloves, minced

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 cup Savory Olive Fig Balsamic

2 cups beef stock or water

1 cup strained tomatoes

1 to 2 tablespoons milk or cream (optional)

1 pound rigatoni

Grated Parmesan and parsley, garnish


To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting.

Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.

Place the lettuce, pomegranate seeds, red onion, feta cheese, and pecan pieces into a large mixing bowl; set aside.

Whisk together the oil, vinegar, salt and pepper in a separate bowl. Pour over the salad and toss to coat. Serve immediately.


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