So Saucy!

Chef Tony DiCenso of Rino’s Place dishes on his Bolognese recipe


Every chef has a personal Bolognese recipe and chef Tony DiCenso of Rino’s Place is no different. He’s been whipping up this sauce since culinary school, and he cooks a fresh batch every morning to serve at the East Boston standby. DiCenso shared his recipe and his preference to use it with rigatoni: “The meat sauce finds its way into the tubes and it gives you a nice bite.”



Serves 4 people

• 1 pound of ground veal
• 1 pound of ground beef
• 1 pound of ground pork
• 1/2 cup of extra-virgin olive oil
• 2 heads of garlic, minced
• 1/2 cup of carrots, diced
• 1/2 cup of onions, diced
• 1/2 cup of celery, diced
• 1 bay leaf
• Pepper to taste
• Rosemary to taste
• Sage to taste
• Salt to taste
• 1 cup of red wine
• 3 cups tomato sauce

Add the olive oil and garlic to a pot with the veal, beef and pork and cook over high heat until the meat is browned. Add the carrots, onions, celery, bay leaf, pepper, rosemary, sage, salt and wine and boil over high heat until the wine is reduced. Add enough tomato sauce to cover the mixture (about 3 cups) and cook over medium heat until simmering. Serve over your choice of pasta.

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