therealdesign

Yields Approx. 1.5 gals (32 portions)

Ingredients

• Marinara Sauce Sub Recipe..... 6 lbs.
• Bolognese Sub Recipe..... entire recipe below.
• Parmigiano Reggiano Cheese..... 8 oz.

Method

1. Combine the Marinara Sauce and Bolognese recipes and stir well
2. Simmer for 20 minutes
3. Add the grated cheese stirring frequently.
4. Chill in a water bath
5. Let sit 12 hours under refrigeration and when fat has congealed, remove from surface of sauce
6. At service time heat desired quantity to 160° F
7. Serve with your choice of pasta 

Optional

1. Finish the sauce a la minute with heavy cream
2. Add additional sliced caramelized onions at service time
3. Top each serving with chunks of Ricotta Salada or julienne of fresh mozzarella

Marinara Sauce Sub-Recipe

Ingredients

• Olive Oil, divided..... 12 oz.
• Garlic cloves..... 2 oz.
• Spanish Onion, small dice..... 1 1/4 lbs.
• Garlic, fresh, minced..... 1 1/2 oz.
• Whole Canned Imported
• San Marzano Plum Tomatoes..... 108 oz.
• Imported Tomato Paste..... 1 can
• Basil leaves, cleaned, Chiffonade..... 8 leaves
• Browned Meat Bones removed..... all

Method

1. In a heavy gauge sauce pot heat the oil on a medium high flame
2. Add the garlic cloves and cook until aromatic
3. Add the onions and sauté, stirring frequently until translucent or for approx. 8-10 minutes.
4. Add the minced garlic and cook until lightly golden.