Bolognese for Bolognese Baked Eggs
¼ cup olive oil
1 lb ground beef
1 lb ground pork
1 lb ground veal
1 large yellow onion (small diced)
1 large carrot (small diced)
1 celery rib (small diced)
¼ cup garlic minced
1 Tbl dried oregano
1 Tbl dried basil
2 oz tomato paste
2 cups red wine
2 large cans tomato puree
2 cups heavy cream
Salt and pepper to taste
Procedure:
In a large saucepan, heat the oil, and sweat the vegetables.
Add the herbs and garlic, and cook for about two more minutes.
Then add the beef, veal, and pork.
Cook until the meat is cooked through.
Add the tomato paste, and cook for 5 minutes then add the red wine, and heavy cream.
Let cook for 5 more minutes… then add the tomatoes.
Let simmer on low for 2 hours, then season with salt and pepper to taste
Steak and Egg Skillet
4 oz large diced steak (ribeye)
2 ea eggs (sunny side up)
1 oz roasted red peppers
1 oz roasted red onion
1 oz diced fried potato
2 oz spicy tomato sauce
1 tbl olive oil
Salt and pepper to taste
Procedure:
In a sauté pan heat the oil until it begins to smoke.
Add the steak, and season with salt and pepper. Once the steak is browned nicely, add the peppers, onions, and potatoes.
Add the tomato sauce, and simmer until the potatoes are hot.
Transfer the steak into a skillet, then top with two eggs sunny side up, and garnish with fresh herbs.
Breakfast Pizza
1 pizza crust
2 oz Italian sausage
2 ea eggs (scrambled)
2 oz roasted tomatoes
2 oz mozzarella
1 oz Parmesan
½ oz rosemary
1 oz garlic oil
¼ oz chopped herbs
1 oz pickled sweet peppers
Procedure:
Spread the pizza crust on a baking sheet and brush the garlic oil on top.
Add the sausage, eggs, tomatoes, mozzarella, and sprinkle out evenly across the pizza dough.
Brush a little olive oil around the crust, and add the rosemary, and Parmesan.
Bake the pizza at 450 degrees until the cheese is melted, remove the pizza from the oven, and garnish with the sweet peppers and herbs.
EVO
4175 N. Goldwater Blvd. Scottsdale, AZ
480-265-9814
www.evoscottsdale.com
