Not only a staple in any well-stocked kitchen, culinary powerhouse, rosemary, also deserves a place in your medicine chest. Just the smell of this delightful herb has been shown to stimulate brain function while easing anxiety, and it has shown antiinflammatory and cancer preventive potential.
This week’s recipe for Trader Vic’s Bolognese Spaghetti Sauce blends rosemary with a surprising selection of spices for an exotic and aromatic spin on this traditional tomato sauce. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.”
–Judith B. Jones
Notes
Bolognese sauce is a classic sauce made with vegetables like celery, carrots, and tomatoes.
Trader Vic’s was a chain of up to 30 Polynesian-themed restaurants started by Vic “the Trader” Bergeron. It started out in 1934 as an Oakland, CA beer joint named Hinky Dink’s that later transformed into a fusion of Chinese cuisine alongside the then-contemporary Continental cuisine. There are now 2 Trader Vic’s restaurants in the United States—Emeryville, CA and Atlanta, GA.
Ingredients
- ¼ cup shortening (You can substitute canola oil)
- 1 minced onion
- 1 cup minced celery
- 2 carrots, minced
- ½ pound ground round
- ¼ pound ground pork
- ¼ pound ground veal
- 1 garlic clove, minced
- 1-pound can whole peeled tomatoes
- 1-pound can tomato purée
- ¼ tsp ground nutmeg
- ½ tsp ground allspice
- 1 bay leaf
- ¾ tsp fresh rosemary
- 2 tsp salt
- ½ tsp ground black pepper
- 2–3 tsp sugar
- Few drops hot pepper sauce
Instructions
- Melt shortening (or oil) in a thick-bottomed pot. Cook vegetables over medium heat until tender. Add meat and cook until it loses the pink color. Add remaining ingredients, and bring the mixture to a boil, stirring occasionally. Cover, reduce to simmer, and cook 1½–2 hours. Serve with the pasta of your choice.