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Smoke Meat Bolognese with Shaved Parmesan, & Fusilli Pasta

Serves six


  • 3 tbsp Olive Oil
  • 1 medium Onion, minced
  • 5-6 cloves Garlic, minced
  • 1 large Carrot, peeled & minced
  • 2 stalks Celery, minced
  • 1-2 tbsp Oregano, minced
  • 1 ½ lbs Augie’s Montreal Smoke Meat, finely chopped
  • ½ cup Basil, chiffonade
  • ½ cup Red Wine
  • 2 tbsp Tomato Paste
  • 1 cup Beef Stock
  • 6 cups Canned Fire Roasted Crushed Tomatoes
  • 1 lb Fusilli Pasta
  • Salt & Pepper to taste
  • Aged Parmesan, shaved, to taste


  1. Heat half of the olive oil in a large saucepot over high heat. Add the onion, along with some salt and pepper, and sauté for a minute or so. Reduce the heat to low and continue to cook for about 30 minutes until they are starting to caramelize.
  2. Add in the garlic, carrot, and celery along with some salt & pepper. Sauté for about 5-8 minutes until softened and starting to brown. Add in the Smoke Meat, wine, canned tomatoes, stock, and herbs; bring to a simmer. Continue to simmer for about 1 hour.
  3. Cook the pasta in a large pot of salted boiling water until just about fully cooked through. Remove from the water and add into the sauce to finish cooking for another minute or two.
  4. Serve the pasta along with some shaved parmesan.

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