GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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1 1/8 lbs ground beef
3/4 lb Pipe Rigate pasta 1 teaspoon extra virgin olive oil 1 14-ounce can whole San Marzano tomatoes 2 carrots, thinly sliced 2 cloves garlic, finely chopped 1 yellow onion, diced 1 bunch parsley, roughly chopped 2 tablespoons tomato paste 1/3 cup grated Parmesan cheese 1/4 cup heavy cream |
  1 - In a large pan, heat olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until browned.
2 - Add the carrots, onion, and chopped garlic and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the tomato paste and cook, stirring frequently, about 1 minute, or until dark red and fragrant. Add the tomatoes and heavy cream and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat.
3 - Add the pasta to a pot of boiling water. Cook 8 to 10 minutes, or until al dente. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4 - Add the bolognese and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium-high, stirring vigorously, about 1 minute, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve desired consistency.) Divide the finished pasta among 4 dishes, garnish with Parmesan cheese and parsley and serve.
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ARCHIVES
                                                      MAY 2018
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