05/30/2026
GRANO BOLOGNESE
Yield: 5 Gallons
Ingredients
* 18 lb Ground Beef/3lbs Smoked/Cured pork
* 750 g Onion, robot coupe
* 400 g Celery, robot coupe
* 490 g Carrot, robot coupe
* 250 g Garlic, robot coupe
* 1 can San Marzano Tomatoes, stick blended
* 24 oz Tomato Paste
* 3 L Red Wine
* 64oz Demi-Glace
* 1500g Kosher Salt
* 40 g Black Pepper
FOR THE SACHET
* 4 sprigs Rosemary
* 8 sprigs Thyme
* 8 Bay Leaves
* 4 sprigs Basil
Method
1. Render the beef and pork.
2. Sauté onion, celery, carrot, and garlic until softened.
3. Deglaze with red wine and reduce
4. Whisk in demi-glace and add herb sachets.
5. Add tomatoes, tomato paste, salt, and pepper. Simmer for 1 hour, stirring frequently with a large paddle.
6. Transfer to two 6” hotel pans.
7. Cover and cook at 225°F for 3 hours.
8. Remove sachets, stir thoroughly, and adjust seasoning. Cream/milk is an option we don’t add to ours.
9. Cool according to HACCP guidelines.
10. Label, date, and store.
