Yak bolognaise

Executive chef Christian Novak
Sunnyside Restaurant & Lodge, Tahoe City

Christian Novak, executive chef of Sunnyside Restaurant & Lodge in Tahoe City, based this recipe on his mother’s bolognaise. He typically serves it with pappardelle.

Ingredients

2 lb. ground yak
1 large white or yellow onion, finely diced
3 oz. celery, finely diced
3 oz. carrot, finely diced
1 (750-ml) bottle good red wine
1 (6-oz.) can tomato paste
10 cloves garlic, minced
4 bay leaves
1 tbsp. oregano
1 tbsp. paprika
1 tsp. ground ginger
1/2 tsp. ground coriander
6 lb. or about 3 1/2 large (28-oz.) cans diced tomatoes

Instructions

In a rondeau pan or stock pot, brown yak in small batches, mincing it finely as it browns. Place browned meat in a strainer to drain excess fat.

While meat is draining, sweat onion, celery and carrot in the same pan over low heat until softened and translucent. Return browned meat to pan and stir in red wine. Bring to a boil and reduce wine.

Stir in tomato paste and cook over low heat for 5 minutes. Add garlic, bay leaves, oregano, paprika, ginger and coriander. Cook over low heat until fragrant.

Blend tomatoes in a blender and pour into pan. Stir in 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Then, place a cartouche (parchment paper lid) over the top with a hole cut in the middle. Bake bolognaise in a 350-degree oven for 1 hour. The sauce shouldn’t be too thick or too thin. Adjust cooking time accordingly.

Remove from oven and season to taste. Serve immediately with pappardelle or your favorite pasta, or allow to cool and refrigerate for later use.

Serves 4 to 6