Kris Kirk of Ecco Restaurant, Part Three

Kris Kirk of Ecco Restaurant, Part Three
Photo by Todd Barnes

For our final installment of On The Line with Kris Kirk of Ecco, our featured chef shares a recipe.

If you missed the first or second part of our Q&A, click here and here.

Otherwise click onward.

Bolognese Meat Sauce

2 Tsp olive oil
1 each white onions, minced
2 1/2 Tsp fresh garlic, minced
3 each celery, minced
2 each carrots, minced
1 1/4 lb ground beef chuck
1 lb ground veal
1/2 lb italian sausage
2 quarts crushed San Marzano tomatoes
2 TB salt
2 Tsp pepper
2 Tsp oregano

For garnish:
chopped italian parsley
chopped basil
shaved pecorino romano

1 lb. fresh papperdelle pasta, cooked al dente

Prep:
Heat oil in large pot, add onions and garlic, saute till tender.
Add celery and carrots, saute about 2-3 mins.
Add all the meats, saute till no longer pink.
Add tomatoes, salt and pepper. Simmer 1/2 hour.
Spoon over noodles.
Garnish with parsley, basil, and cheese.

Ecco, 2937 Bristol St., Ste. A103, Costa Mesa, (714) 444-3226; eccocm.com. Open for lunch daily, 11 a.m.-2:30 p.m.; for dinner, Tues.-Wed., 5-11 p.m.; Thurs.-Sat., 5 p.m.-2 a.m.


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