Do It Yourself: Bolognese by Jason Santos

Jason Santos is hardly shy — the electric-blue-haired chef was a finalist on the reality TV show Hell’s Kitchen this season. Not surprisingly, his cooking at Davis Square’s Gargoyles is big on personality. Santos’s Bolognese sauce is a customer favorite, and takes its big, meaty flavor from a surprise ingredient: pastrami.

| Boston Magazine |

¾   c. extra-virgin olive oil
6    tbsp. butter
2    carrots, finely diced
2    medium onions, diced
2    ribs celery, finely diced
2    cloves garlic, sliced
4    lbs. black pastrami,
      cut into small pieces  
4    tbsp. tomato paste
2    c. milk
2    c. dry white wine  
    

In a 6- to 8-quart heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add carrots, onions, celery, and garlic, and lightly sauté over medium heat until vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the pastrami to the vegetables, stirring (to keep the meat from sticking together) until browned. Add tomato paste, milk, and wine, and simmer over medium-low heat for 1 hour. Season with salt and pepper to taste, and serve over cooked spaghetti or gnocchi.

Serves 8.

219 Elm St., Somerville, 617-776-5300, gargoylesrestaurant.com.

Source URL: http://www.bostonmagazine.com/2010/09/do-it-yourself-bolognese-by-jason-santos/