Chicago Style Bolognese inspired by the Italian Beef Combo Sub. Chef Amy with Viking created this recipe for us to cook together and it was truly incredible! We spent Friday morning at the Viking Showroom at The Mart in Chicago cooking with the Viking team. Several posts coming soon! I will have a post on making of the Mornay Sauce shown in this video. All details below. Chicago Style Bolognese -3 Bone In Beef Short Ribs -Olive Oil -2 Italian Sausages, removed from casing -1 White Onion, diced -2 Carrots, diced -2 Celery Stalks, diced -Medley of Bell Peppers, diced -Garlic, minced, as much as you like, we used 5-6 cloves -Salt, Pepper, Chicago Spice Blend -2-3T Tomato Paste -28oz San Marzano Peeled Tomatoes -1/2C Red Wine -2-3 Parmesan Rinds -1 Bay Leaf -Beef Stock, 3-4 Cups to cover Beef -1/2C Hot Giardiniera, charred, we got it at Bari in Chicago -1lb Pasta of choice, we used Fennel Mascarpone Ravioli -Garnish with Fresh Parm and fresh Giardiniera -Drizzle with Mornay Sauce, w...