Kris Kirk of Ecco Restaurant, Part Three

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

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; 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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