Third Coast Superior’s Chef Steven Peyer steps into the kitchen.

Traditional Bolognese, Reimagined
This is real Bolognese—infused with the bold spirit of Third Coast Superior and the distinct flavor of Alto Pino. We trade veal for lamb and add a twist with the versatile Lebanese spice blend, Za’atar. Listen closely—your ingredients will tell you how easy it is.

Ingredients:

1 lb organic, humanely raised ground lamb
1 lb organic, humanely raised ground pork
1 lb organic, humanely raised ground beef (80%+)
3 organic carrots, large chop
1 medium organic sweet yellow onion or 2 organic spring onions (bulb only), large chop
2 stalks organic celery (leaves excluded), large chop
¼ cup extra virgin olive oil (for cooking)
1 Tbsp za’atar spice blend
1 oz Third Coast Superior, Méthode de Saignée Fish Sauce (plus more to taste)
1 (16 oz) can San Marzano tomatoes, drained and slow-roasted (2 hours)
1 Tbsp organic tomato paste, dissolved in warm broth
2 Tbsp organic, fair-trade sugar or 1 Tbsp local organic honey, dissolved in warm broth
8 cups homemade or organic chicken bone broth, heated and seasoned
1 cup organic heavy cream, warmed (for finishing)
Freshly ground black pepper, to taste
Kosher sea salt, to taste
1 cup finely shaved Parmigiano Reggiano (microplane or grater)
1 cup finely shaved Pecorino Romano (microplane or grater)
Fresh Italian flat-leaf parsley, chopped (stems removed; not mulched)
Calabrian chile paste or medium-hot crushed dried chiles
Olive Queen “Queen’s Blend” extra virgin olive oil (for finishing)

Method:

Preheat the oven to 350°F.
In a food processor, grind the carrots, onions, and celery until very fine—think match-tip size. Alternatively, dice into a fine brunoise.

In a heavy-bottomed saucepan or wide Dutch oven, add the soffritto mixture and ¼ cup of EVOO. Stir continuously to coat evenly. If the mixture seems dry, add more oil until it forms a smooth, pliable paste.

Reduce heat to the lowest setting and let the soffritto sauté slowly, stirring occasionally. Tip: Don’t rush this step. The longer and deeper the caramelization, the more complex your Bolognese will be. Aim for at least 1.5 hours.

Meanwhile, place the strained whole peeled San Marzano tomatoes in a small roasting pan or cast iron skillet. Drizzle with cooking oil, season with kosher salt and freshly ground black pepper. Roast for 1 to 1.5 hours, until caramelized and collapsed.

:

Now that your soffritto is caramelizing and your tomatoes are roasting, it’s time for the most important step: creating your mise en place. This is essential if you want to cook with joy and grace.

Bring your broth to a simmer, then reduce heat to just above off. Stir in the tomato paste, a touch of sugar or honey, freshly ground black pepper, a drizzle of fish sauce, and 1 cup of the roasted tomatoes (pureed in a food processor).
Note: Bolognese is not a red sauce—tomato is used here only for sweetness, acidity, and depth. Remove from heat.

Next, organize your cheeses, herbs, spices, meats, cream, and pasta into beautiful little bowls of your choosing. Aesthetics matter—make it lovely.

Now that you’re well organized and your soffritto is deeply caramelized and supremely aromatic, it’s time to move on.

Increase to medium heat. Add the za’atar spice blend and chiles, stirring to bloom the flavors—about 1.5 minutes.

Evenly break apart your meat into the soffritto. Stir gently, turning with a wooden spoon to coat. After about a minute, grab your potato masher and press down through the mixture until it becomes a uniform, jelly-like mash. This step matters: no clumps. A proper Bolognese has finely broken meat that mirrors the size of the vegetables—everything in unison.

Continue stirring gently until the meat is fully cooked and silky in texture. Let it purge its liquid and return to an oil-based sauté. This takes about 20 minutes—and it’s worth every second.

:

Now the mixture is crackling again, frothing gently with oil and fat. Time to deglaze.

Pour in your ounce of fish sauce and stir vigorously, scraping up any caramelized bits from the bottom of the pan. Let it steam and sizzle—about 1.5 minutes—until the sharp edges soften and the funk settles into something divine.

:

When the meat and fish sauce have melded, and the aroma moves you to tears, start adding warm broth a few ladles at a time. Like risotto, let each addition absorb fully before adding more.

Turn the heat to very low and partially cover with a lid. This slow simmer should last several hours—the longer, the better. Mine takes about 6 hours total. Stir gently as needed to keep everything harmonious.

:

When you add your last bit of broth, froth the cream and set it aside. Once the broth has fully absorbed, begin adding the cream—about 2 oz at a time. This step moves faster, as the cream helps push excess oil and fat to the surface.

Spoon off any oil or fat that rises and discard it as you finish the sauce. Removing this helps create a silky, balanced finish.

:

Now it’s time to taste your sauce. Every salt, every carrot, every ingredient is different—this is where your energy merges with the food you’ve crafted to finalize the balance.

Sweetness is rarely the issue; you want harmony above all. Focus instead on salt and umami. If the sauce doesn’t sing with depth and drama, add a dash of fish sauce, then retaste—always at room temperature.

Keep in mind, the cheeses will bring brightness, saltiness, and umami too, so leave a little room for adjustment before finishing.

:

Cook your pasta. If you want fresh pasta, I strongly recommend making it yourself—store-bought fresh pasta rarely meets the mark. So instead, focus on a high-quality dry pasta from Italy. Rustichella d’Abruzzo is one of the most reliable, widely available options.

Bring a large, heavy-bottomed pot of water to a boil—use plenty of water. Season it generously with kosher salt, almost as salty as seawater. Add the pasta, and taste intermittently to reach your preferred bite.

Keep in mind, this sauce won’t continue cooking the pasta once it’s plated, so cook it to your liking before draining.

:

Baihly and Kyle from WDIO’s *The Lift* scored a delicious lunch after the segment!

When your pasta is done, drain all but about 1 cup of the pasta water—reserve it for tossing with the sauce. Please, don’t rinse.

For each serving: Toss a handful of pasta, a drizzle of the reserved pasta water, and a generous spoonful of Bolognese together with a hefty pinch of fresh parsley and Pecorino cheese. Gently toss to combine.

Finish with a generous sprinkle of Parmigiano and a liberal drizzle of your finest finishing EVOO. Enjoy.

Buon Appetito!