Bailey’s Alfredo Sauce Recipe

Ingredients

  • 1 Tablespoon Olive Oil 

  • 1 Large Yellow Onion 

  • 2 Tablespoon Chopped Garlic 

  • ½ Cup White Wine 

  • ½ Gallon Heavy Cream 40%

  • ¼ Teaspoon Nutmeg

  • ¼ Cup Corn starch 

  • 1 Cup Parmesan Cheese

  • Salt and White Pepper to Taste

 Instructions

  1. To a thick bottomed pot add olive oil on medium high heat

  2. Once hot add onions until translucent, add garlic stirring until aromatic 

  3. Deglaze with white wine, let wine reduce for 2-3 minutes 

  4. Add heavy cream and nutmeg stirring occasionally once at simmer turn heat down to low 

  5. Let reduce for about in hour 

  6. Mix your cornstarch in a small bowl with just enough water to make the cornstarch liquid (mix well, no chunks)  add the slurry to the alfredo and turn up heat top bring to a boil (cornstarch when used to thicken will not activate until brought back to a boil 

  7. Once at a boil if you feel like you want the alfredo thicker mix another cornstarch slurry and bring back to boil 

  8. Once you are ready to serve mix in parmesan cheese, (don’t salt until you add cheese) salt and pepper to taste ( you can use black pepper if you don't have white pepper)

  9. Once melted pour over pasta and enjoy!

Bailey’s Bolognase Sauce Recipe

Ingredients

  • Bolognese sauce 

  • ¼ Cup Extra Virgin Olive Oil

  • 1 Large  Yellow Onion - Small Dice 

  • 3 Tablespoon Chopped Garlic 

  • ½ Cup Celery - Small Dice 

  • ½ Cup Carrot - Small Dice

  • 1 - 28 oz can Diced Tomato and Tomato Sauce 

  • 2 Tablespoons Tomato Paste 

  • 1 Cup Red Wine 

  • 1 Tablespoon Better than Bouillon Paste 

  • 32 oz Beef Broth

  • 1 Teaspoon Ground Marjoram 

  • 1 Teaspoon Dried Thyme 

  • 2 Bay Leafs 

  • 1 Pound ground beef 

  • 1 Pound ground pork sausage 

  • Top with Parmesan Cheese

 Instructions

  1. Add olive oil to a thick bottom pot on the stove medium high heat, once hot add onions.

  2. Once translucent add garlic, celery, and carrots and cook for about 5 min stirring often. 

  3. Add beef and pork, cook until browned, break apart and mix often

  4. Deglaze with red wine, add beef bouillon and tomato paste mix well.

  5. Add in canned tomatoes, beef broth, and all the herbs

  6. Bring to boil, after that move to low heat 

  7. Let cook for 2 hour minimum stir occasionally 

  8. Salt and pepper to taste