This is our take on a classic bolognese sauce. Using our Asiago goat cheese, this sauce has a creamier and nuttier flavour that really brings out the bold taste of all the spices. Remember, for the full flavour, you'll need plenty of cooking time!
Goat Cheese In This Recipe
1Ib Ground beef
1In Italian Sausage
2 Bay Leaves
6 cloves Garlic
1 lemon zest
1 Red Onion
2 cups Tomatoes
1 15 oz can tomatoes, fire roasted
2 15 oz tomato sauce
1 squeeze Lemon Juice
Baking & Spices
1 dash Nutmeg
Salt to taste
Pepper to taste
1/4 cup Heavy cream
1/4 cup heavy cream
1/4 cup Milk
1 cup Asiago Goat Cheese
1 dash white wine
Heat oven to 425 degrees
Place 2 cups of fresh tomatoes on a baking sheet and drizzle with oil and salt
Roast for 20 min or until soft and charred bits are appearing.
Remove the tomatoes and set aside
Once cooled a little, blend the tomatoes in a blender to make tomato sauce.
In a dutch oven, over medium-high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.
Sauté, stirring occasionally until tender, about 5 minutes.
Add garlic and cook for another minute
Remove sausage casing and grind up meat. Add to pan on medium heat alongside ground beef.
Once the meat is cooked, add the rest of the ingredients.
Stir to combine & simmer for 2 hours.
Remove the bay leaves and serve with fresh pasta of your choice and grated Ho Chili Havarti goat cheese on top, with fresh Basil leaves on top
Prep Time: 20mins
Cook Time: 2hrs