Zia Hatch Green Chile Bolognese Sauce

The way to someone's heart is with a well crafted Bolognese Sauce.

Our Hatch Green Chile goes very well with some classic Italian cooking in this recipe. 

Ingredients:

• 1/2 jar Zia Hatch Green Chile, strained
• 1 tbsp Vegetable, Canola, or other high heat frying oil
• 3 tbsp Butter, plus 1 tbsp per bowl for serving
• 1/2 cup White Onion, chopped in a food processor or finely diced (if you desire, process along with 1 clove of garlic)
• 2/3 cup Celery, chopped in a food processor or finely diced
• 2/3 cup Carrot, finely shredded, finely diced or chopped in a food processor
• 3/4 lb Ground Beef (we recommend using as high quality ground beef as you can)
• 1 cup Whole Milk
• 1 cup White Cooking Wine
• 1 lb canned Peeled Italian Tomatoes, chopped along with juices and tomato sauce from the can (use half the can of a 2 lb can of imported Italian tomatoes) 
• 1 package Pasta of choice (we used a 16oz package of rigatoni pasta)
• Nutmeg for grating 
• Salt and pepper to taste
  
• Parmesan Cheese, grated, for serving

Directions:

1. In a large pot or dutch oven, heat the oil and about 3 tbsp of butter over medium heat. Once hot, cook onion (and garlic if added) until it onion becomes translucent. Add carrot and celery, stir and cook for 2-3 more minutes. 
2. Add ground beef and Zia Hatch Green Chile along with some salt and pepper. Stir, mix and crumble the ground beef constantly with a wooden spoon or other mixing utensil until the ground beef is cooked through and no longer looks raw. Once cooked through, add milk and let cook until the milk completely evaporates, stirring regularly. 
   
3. Shave some nutmeg (only a few shavings will do, do not go overboard) into the mixture and stir, then add the wine and let cook until it completely evaporates as well.
4. Once the wine has evaporated, add tomatoes, mix and let everything come to a boil. Once boiling, reduce to very low heat and let simmer for 3 hours, uncovered, stirring regularly. Every hour on the hour (3 times total), add 1/2 cup of water so the mixture does not dry out. When you add water on the 3rd hour, let the water completely evaporate. While evaporating, cook and drain pasta to package instructions.
5. Once evaporated, stir any separated fat into the sauce and add salt and pepper to taste. Serve with pasta, parmesan cheese and 1 tbsp butter to combine everything in a smooth fashion. 
   

Want more delicious Hatch Chile Recipes? View more here!