Hour Detroit Magazine's latest issue brings you local restaurant's secrets

Pops for Italian Chef James Henry prepares Pop's Bolognese Sauce (Home Version) and Hour Detroit Magazine Editor Steve Wilke.

- The food and drink section of the November issue of Hour Detroit Magazine showcases recipes from local restaurants that you can bring right to your own kitchen.

Café Cortina shares their family meatloaf recipe, their Nonna Rosa's original Italian secret, along with recipes, drinks and stories from The Royce, Pops for Italian, Tom's Oyster Bar and others just in time for winter comfort food cooking.

You can subscribe or purchase issues at www.hourdetroit.com.

VIDEO: Hour Detroit Magazine editor Steve Wilke joins us in the FOX 2 Cooking School to tell us more about the issue. He's joined by Chef James Henry from Pops for Italian. You can find his bolognese sauce recipe below:

POP’S BOLOGNESE SAUCE HOME VERSION
Ingredients:

  • Garlic Minced, 1 ounce
  • Onions Minced, 2 ounce
  • Carrots Minced, 1 ounce
  • Celery Minced, 1 ounce
  • Olive Oil, ¼ cup
  • Pancetta Small diced, 1/3 pound
  • Dried Oregano, 1 ½ Tbls
  • Chili Flake, 2 Tbls
  • Italian Sausage, 1/3 pound
  • Ground Beef, 1 pound
  • White Wine, ½ Cup
  • Tomato Paste, 7 Tbls
  • Canned Diced Tomatoes, 2 ½ Cups
  • Ground Parmesan, 3 Tbls
  • Milk, ¼ Cup

Method of preparation:

  1. In pan place olive oil and sauté Garlic, Onions, Celery, Carrot, and pancetta until garlic begins to brown. Add Dried oregano, chili flake, Beef, and Italian sausage. Cook while breaking up meat until cooked through and meat is in very small pieces or crumbled texture.
  2. Remove mixture from pan and drain fat. Place mixture in large pot. Cook meat for 15 minutes or until it begins to brown.
  3. Add white wine and cook for additional 15 minutes reducing wine.
  4. Add tomatoes and tomato paste.
  5. Cook for 2-3 hours while stirring every 10-15 minutes. Sauce should reduce by at least one inch and have a nice layer of fat on top.
  6. Turn off heat. Add cheese and milk slowly stirring in.
  7. Season with salt and pepper to taste.

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