Chef Jesse Paul’s Pasta Braised Short Rib Bolognese

By | photos by | Published on March 29, 2013
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1 1/2  servings of pasta

1/2 pounds short ribs
1/2 pound ground veal
1/2 pound ground pancetta
2 carrots, minced
3 onions, minced
3 celery stalks, minced
3 cloves garlic, minced
3 anchovies
8 ounces can plum tomatoes, crushed
6 ounces water
3 cups white wine
1 tablespoon chilled butter
1 tablespoon thyme, minced
1/2 teaspoon chili flakes
1/2 cup parmesan cheese, grated
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Season the short ribs with salt and pepper. Sear in a large pot until golden brown on both sides. Remove from the pot and reserve.
Add the pancetta to the pot and cook over a medium heat until crispy. Remove from the pot and reserve. Add the ground veal to the pot and cook until golden brown. Remove from the pot and reserve.
Add the diced vegetables and cook until caramelized and fragrant.
Add the anchovies and cook for three minutes.
Remove all grease from the pot and deglaze with the white wine. Reduce by half.
Add all the meat back into the pot with the tomato product and one can of water.
Place a lid on the pot and into a 300 degree F oven for six hours. Three hours into the process, rotate the pot in the oven top to the bottom. When done, the short ribs should be falling apart and tender.
Let the sauce sit for 30 minutes to settle, remove any grease form the top, chunk up the short ribs and mix the sauce together.

Plating:

Cook pasta of your choice in salted boiling water for 3-4 minutes or until al dente.
Warm up Bolognese sauce. Add minced thyme, chili flakes and one tablespoon cold butter to the sauce.
Toss the cooked pasta into the sauce with a little of the pasta water. Toss the pasta to coat it with the sauce.
Place into a warm bowl and garnish with grated parmesan cheese.

Makes: Pasta and sauce for 8 people
Total Time: 6 hours

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Name of Chef: Jesse A. Paul

Age: 38

Family: Married with two kids and a dog

Community of Residence: La Costa

Interests: Cooking, ice hockey, music, skateboarding, writing, reading and anything done outdoors with his family.

About the Recipe: This is a signature item on the Vivace Restaurant menu at the Park Hyatt Aviara Resort.

About the Chef: “Let the ingredients speak” is the motto of Park Hyatt Aviara Resort’s Chef de Cuisine, Jesse Paul, who is known for his fresh, local seasonal bistro cuisine. He is a believer in culinary classics, but infuses his own unique contemporary, California-inspired style as he has shown masterfully through innovative menus that he has developed. Chef Jesse Paul joined the resort in 2007, and currently oversees day-to-day operations and menu development for the Park Hyatt Aviara Resort’s signature Vivace Restaurant and California Bistro. “I’ve been cooking in San Diego for 14 years. I am very passionate about food. I find food to be a great conduit for creative and intellectual expression,” explained Chef Jesse Paul.