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Today's Lunch: Caffe Molise


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Cafe Molise's Chef and Owner Fred Moesinger joining us in studio Tuesday telling us the secret to their famous sugo meat sauce.

Caffe Molise's Sugo Sauce (serves 8 - 10 with leftovers!)

2 Tablespoons olive oil

2 lbs pork butt or shoulder, cut into roughly 2 inch chunks

1 cup each small diced celery, carrot, and onion

2 cups dry red wine

4 cups milk

4 cups crushed tomatoes

2 lbs ground beef

1 teaspoon salt

1 teaspoon white pepper

1 teaspoons black pepper

2 bay leaves

In large pot, heat oil on medium high and sear pork until golden brown on all sides. Don't crowd the pork! Add carrots, onions, and celery and sauté until the vegetables begin to brown and caramelize. Add red wine to pot and boil until wine is reduced by half. Add the rest of the ingredients and break up ground beef until there are no large clumps. It will look unappetizing at this point, but don't be discouraged. Bring the mixture to a boil and then reduce heat to a simmer. Stir occasionally. Let simmer for 3-4 hours until the pork breaks up easily and is tender. Periodically skim fat off the top and discard.

To serve, add additional tomato sauce to achieve desired consistency and toss with cooked pasta. Top with fresh herbs and grated Asiago.

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