Marvin's Rigatoni Bolognese Recipe

Marvin, a wine bar and bistro on Beverly Boulevard, opened up its doors in 2014. Since then, the colorfully styled restaurant has served up a variety of bistro dishes to hungry customers including steak tartare, porchetta, and this delicious Rigatoni Bolognese.

INGREDIENTS

2 cup diced Maui onion
1 cup diced carrots 
1 cup diced celery 
6 clove garlic minced 
2 lbs ground pork butts
.5 lbs ground pancetta 
.5 lbs ground prosciutto 
+ any fat leaf over from prosciuttos 
1 lb chopped frozen porcinis 
1.5 cup sweet Marsala wine 
3 tsp. ground fennel seed
4 bay leafs
1 qt. tomato sauce
2 qt. chicken stock 
Salt to taste 
Water and flour to thicken slightly

INSTRUCTIONS

1. Add Maui onion, carrots, celery and garlic to a large non-stick pan on low to medium heat.

2. When the mixture begins to soften, add ground pork butts.

3. After 10  minutes add the pancetta and prosciutto until it gets nice and crispy.

3. Slightly oil another pan, on high heat, and add porcini mushrooms.

4. Once the mushrooms are cooked and crispy, add meat mixture from other pan, wine, fennel seeds and bay leafs.

5. Once the alcohol has evaporated tomato sauce and chicken stock, cook entire mixture, slowly for about 1 1/2 hours. Taste along the way and add salt as needed.

6. Add water and flour to thicken sauce.