Helming the kitchen at Seattle’s newest hotspot, Outlier, Executive Chef Shawn Applin brings a passion for global flavors to the table with creative spins on tried-and-true classics. His hearty housemade duck Bolognese sauce is a surprisingly simple crowd-pleaser.
Outlier – Seattle, WA
Courtesy of Executive Chef: Shawn Applin
- 5 lbs. duck meat, ground
- 1 ½ onions, shredded
- 2 carrots, shredded
- ½ bunch celery, shredded
- 3 tbsp. garlic, minced
- 16 oz. plum tomatoes, pureed
- 2 qt. veal stock
- 2 qt. chicken stock
- 2 c. red wine
- 1 pt. heavy cream
- 2 bunches basil, minced
- 1 c. parsley, minced
- 2 bay leaves, (sachet)
- ¼ c. thyme, minced
- Salt and pepper, to taste
- Handful of picholine olives, chopped (for garnish)
- Brown meat in a large sauté pan.
- Add onions, carrots, celery and garlic and sauté until translucent.
- Stir in tomatoes, stocks and red wine and cook until it has reduced by two-thirds.
- Add heavy cream, herbs, and season to taste.
- Cook your favorite pasta, and coat in the Bolognese.
- Top with chopped olives and freshly grated Parmigiano-Reggiano.