Our BOLOGNESE features some amazing farmers for this traditional meat sauce. We use PETERSON CRAFT MEAT beef and pork and GRAISE FARM stew hens for our brodo. PCM focuses on soil stewardship, animal husbandry and regenerative farming practices and align with our core values as well. Not only have Tiffany and Andy at GRAISE FARM become friends, they consistently deliver the best eggs and we are thrilled to be able to use their stew hens for our brodo. The beef and pork are browned and deglazed with red wine then, the brodo is added and it all simmers for hours until it comes together as a perfect sauce for pasta. Ball like you are in Bologna and try it with the Tagliatelle this week!
Peterson Craft Meat
PCM procduce some of the best beef and pork we have had. Out of Osceola, WI their high standards and quality speak for themselves. From their website: “Our family has farmed in the fertile St. Croix River Valley for five generations. This remains our number one goal today: farming together as we pass down the heritage and knowledge base to the next generation. We raise and market heritage-bred livestock with a focus on quality, animal care, and environmental stewardship. Relationships are central to our DNA. We value people and hope to be your farmer of choice!”
Peterson Craft Meats beef and pork and brodo from Graise farm hens. Classically served with Tagliatelle.
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. Perfect long noodles.
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!