Recipe: Beef Heart Bolognaise
By Christie Peters and Kyle MichaelFeatures In the Kitchen Recipes beef heart bolognese christie Peters Kyle Michael primal
Beef heart bolognaise sauce, a favourite dish at Primal in Saskatoon, is made with ground beef hearts.
“When we slice our prosciutto we have some trim left over so we grind that into our bolognaise sauce as well, and any trim or ends left over from charcuterie boards and in-house salumi,” says chef Christie Peters. “We also grind vegetable stems that normally wouldn’t get used – so things like fennel stems, which give the bolognaise a really great fennel flavour.”
- 1 beef heart ground
- Prosciutto trim (left over from the end of the prosciutto leg)
- Fennel stems, chopped
- 2 carrots, cut in pieces
- 4 garlic cloves
- 1 large, diced onion
- 4 tbsp of tomato paste
- 500 ml of heavy cream
- Olive oil
- Salt, to taste
- Pepper, to taste
- 4 L canned whole tomatoes (crush them up with your hands)
- Put the beef heart and prosciutto trim through a meat grinder.
- Using a grinder, grind fennel stems, carrots and garlic cloves into a separate bowl.
- Brown meat in olive oil. Season with salt and pepper.
- Add in vegetables and sauté until tender.
- Add 4 tbsp of tomato paste.
- Add crushed tomatoes to the sauce.
- Let simmer one hour on low, stirring often.
- Season to taste with salt.
- Add 500 ml of heavy cream before serving.
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