Penne Bolognese

Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director

1/2 lb. lean ground beef
1/2 lb. ground pork
8 slices bacon, chopped
4 stalks celery, chopped
2 medium red onions, chopped
3 cloves garlic, minced
2 T. dried thyme
3 T. dried oregano
2 bay leaves
1 cup beef stock
4 cups chopped tomatoes
2 cups prepared tomato sauce
1 lb. penne pasta, cooked and rinsed
2 oz. freshly grated Parmesan cheese

Brown beef, pork and bacon until fully cooked. Drain excess fat. Add celery, onions and garlic. Sautee for 5-7 minutes until tender. Add thyme, oregano and bay leaves. Allow herbs to steep for several minutes. Add stock, tomatoes and sauce. After the sauce comes to a boil, reduce heat and allow to simmer for 45 minutes. Remove bay leaves before serving. While sauce is simmering, boil water, cook pasta and rinse with hot water. Top pasta with sauce and serve with cheese.
 



Beef Brisket

1 lb. Beef Brisket
1 small onion chopped
1 Jar Leachy’s sauce (Mild or Medium)
2 T. butter

Sauté onions in butter until just before they caramelize, then add in the BBQ sauce until heated thoroughly. Mix the onions and BBQ sauce in a large oven-proof bowl and then add the beef brisket. Warm the Brisket in oven on low at 250º for about 45-50 minutes. Serve on a hard roll with a side of Macaroni salad. Enjoy with a glass of Heron Hill Winery’s Eclipse Red Summer Sangria.