Veal Bolognese

Serves 4-6 INGREDIENTS 1 lb ground veal from Gaia’s Breath Farm 1 Carrot, peeled and cut into 4 pieces 1 Celery stalk, cut into 4 pieces 1 medium Onion, cut in to 8 pieces 2 cloves of Garlic 1 tablespoon Butter 1 tablespoon Extra Virgin Olive Oil Pinch Red Chili Flakes ½ teaspoon each of Kosher Salt and Black Pepper, plus more to taste DIRECTIONS Place the carrot, celery, onion and garlic in a food processor and finely mince. In a heavy bottom pot heat the butter and oil on medium heat. Add the minced vegetables, chili flakes, salt and pepper and saute for about 10 minutes, until the liquid evaporates and the vegetables begin to brown slightly. Add ground veal breaking the meat up with a wooden spoon. Cook through and then deglaze with the wine. Once the wine completely evaporates add the milk and let that evaporate too. Add the tomatoes, a few grates of fresh nutmeg and bring to a low boil. Lower the heat and simmer for at least an hour. Just before serving bring a pot of water to boil and salt generously. Add ½ pound of your favorite pasta. Cook until 1 minute before the package says al dente. Drain, reserving 1 cup of pasta water. Add the pasta to the sauce and cook for 1-2 minutes. Add pasta water if necessary to loosen up the sauce. Stir in the basil. Serve with freshly grated cheese. 1 – 28 ounce can of Tomato Puree 1 cup dry White Wine ¾ cup Milk freshly grated Nutmeg 1 tablespoon fresh Basil, finely chopped ½ lb your favorite Pasta Gaia’s Breath Farm Aged Raw Sheep’s Milk Cheese

Recipe created by Maria Reina for the Chappaqua Farmers Market. For more information on Chef Maria visit her web site at