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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Bolognese Sauce – Ragu alla Bolognese

Category: Entrees  |  Permalink

Published: Friday, July 15, 2011

Bolognese Sauce - Ragu alla Bolognese  By Chef Franco Lania

serves: 5-8


Carrots - 2 medium seized (fine diced)

Butter - 1/2 stick unsalted butter

Olive oil - just enough to lightly coat the bottom of the pan along with the melted butter.

Onions- 2 medium (fine diced)

Celery- 2 large stalks (fine diced)

Ground pork- 1 ¼ lbs.

Ground beef- 1 ¼ lbs.

Ground veal - 1 1/4 lbs.

Milk - 4cups

White wine -4cups.

Tomatoes - 4 cans caned whole tomatoes (juice reserved)

Cinnamon - 1knife point. ( I like to keep this very subtle at the start. Once the sauce is done and you get the seasoning phase you can always add more if the cinnamon perfume is not enough. This is an invisible ingredient and should be detectable only by very few people who have excellent palates.

Salt & Pepper - Kosher salt and fresh cracked black pepper to taste.


Bay leaf - 4 leaves

Sage - 3 leaves chopped fine

Thyme - 1-1/2 teaspoon fresh, 1teaspoon dry

Italian flat leaf parsley - 1-1/2 tablespoons ( fresh, coarsely chopped)


Combine all the meats along with 2 tablespoons of salt.

Mix well to make an even distribution of all 3 meets in a mixing bowl

Heat butter and olive oil in a pot, enough to sauté the vegetables

Sauté lightly with no color, for 5 minutes. Then add the cinnamon and stir through the vegetables until the perfume is released.

Add the chopped meats to the sautéed vegetables and stir well.

Cook the meat crumbling and breaking up with wooded spoon over a high flame.

The meat will start to jive off its juices, cook until mostly all the juices have evaporated and the meat looses its color , but NOT browned. Lower heat to medium.

Add milk bring back pot back to a simmer, until milk evaporates

Add wine and bring once again to a simmer until wine COMPLETELY evaporates.

Add the bay leaves

Add the crushed tomatoes and their juice , stir in well

Season with 1T salt and 1 T black pepper.

Cover with cartouche. (fancy French word for a parchment paper lid with a whole in the center) Use a normal lid placed slightly off-center to allow steam to be released, if not making the cartouche.

Stir every 20 minutes well breaking up any meat sticking to the bottom of the pot.

Simmer gently 2-2 ½ hours.

20 minutes before removing from the heat add the thyme and the sage.

To finish:

Remove from heat and adjust seasoning.

This is a crucial stage. The seasoning of this sauce like any sauce especially a meat based one is an important step. It should not be skipped and be done with full attention to the flavor, tasting and seasoning to achieve a perfect result.

At this stage one can also stir through 1/2 stick of unsalted butter. It makes for a more rich finish. (Optional)

Asses the cinnamons at this stage as well, add with caution and minute amounts if you feel more is needed.

Remember it is an under tow of flavor there just to add some perfume and play off the sweetness of the vegetables and meats in a very REFINED way.

Reserve for service.

Serve with one of the appropriate pastas mentioned above and top with the Italian parsley and Parmesan cheese.

Buon Appetito!

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