Chef Jasper J. Mirabile Jr. can't say no.
"There are only two letters in the alphabet, I don't know ... it's 'n' and 'o'," Mirabile Jr. says.
So, it wasn't hard to convince him to share the recipe for his Bolognese sauce. It's made in the traditional style from Bologna, and it's currently on the menu at Jasper's Restaurant. On Friday, he talked about his secret love for Buffalo Wild Wings, while on Thursday, it was all about his family's history with the restaurant.
At Jasper's Restaurant, the dish arrives with a piece of rolled parchment with the following written upon it:
With a solemn decree from The Accademia Italiana della Cucina (Italian
Academy of Cuisine), witnessed the authentic recipe for Bolognese Ragù
being registered and notarized with the City of Bologna Chamber of
Commerce on the 17th October 1982 in the Palazzo della Mercanzia.
At home, you can simply announce that it's authentic and tell people to trust you.
3 tablespoons butter
1 tablespoons olive oil
1 lb. beef and pork (ground)
4 oz. pancetta, dried
2/3 cup carrot
2/3 cup celery stalk
1/2 cup onion
2 cups tomato sauce
1 cup whole milk
1/2 cup white or red wine
Salt and pepper, to taste
butter and olive oil to a large sauce pot. Add pancetta; cut into
little cubes. Add the vegetables, minced with a mezzaluna. Cook slowly.
Add ground beef and pork and let sit on the stove top, stirring
constantly. Add wine and let simmer for around two hours, adding little
by little the milk and adjusting with salt and black pepper.