Chef Fred: Cannabis Infused Penne Bolognese

Last month at Chalice, I had an infused cooking DJ demo at 4:00 pm on the Blackbird Bus. It was 110 degrees and I thought it was way too hot to cook so I took my cooking demo portion out to the Vegas Cannabis Magazine booth to demo infused Penne Bolognese as the sun began to set. A crowd of a couple hundred people watched as I prepared and infused the sauce and cooked everything live. The smell of the aromatics infused the dry desert air and everyone flocked to come get a sample of the pasta. The crew of Vegas Cannabis Magazine is a class act by educating each participant as they reached for their sample. The pasta sauce had 10 grams of Pura co2 oil. 8000mg THC and 6000mg of Revived CBD oil. This meal is a heavy sedative.

INFUSED PENNE BOLOGNESE

Ingredients:

• 1 tablespoon cannabis infused oil
• 3 tablespoons butter plus 1 tablespoon for tossing the pasta
• 1 cup chopped onion
• ⅔ cup chopped carrot
• 1 cup mixed bell pepper
• ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
• Salt
• Black pepper, ground fresh from the mill
• 6oz. can of tomato paste
• 16 oz tomato sauce
• 1 cup dry red wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
• Freshly grated parmigiano-reggiano cheese at the table

• 1 tbps cannabis infused oil
• 4 tbps butter
• 1 cup chopped onion
• ⅔ cup chopped carrot
• 1 cup mixed bell pepper
• ¾ pound ground beef chuck
• 6 oz. can of tomato paste
• 16 oz tomato sauce
• 1 cup dry red wine
• 1½ cups canned Italian plum tomatoes
• 1¼ to 1½ pounds pasta
• Freshly grated parmigiano-reggiano
• Salt & fresh ground black pepper

PREPARATION

1. Add infused oil, butter & onion in pot over medium heat. Cook until translucent then add bell pepper & carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
2. Add ground beef, a large pinch of salt and pepper. Crumble meat, stir well and cook until done.
3. Add tomato paste, simmer, and stir frequently.
4. Add wine, simmer until evaporated, add tomatoes and stir to coat all ingredients. When tomatoes begin to bubble, turn heat down, and simmer. Cook, uncovered 3 or more hours, stir. While sauce is cooking, add 1/2 cup of water whenever necessary to prevent sticking. Add salt to taste.
5. Toss with cooked, drained pasta,  add tablespoon of butter, and serve with parmesan on side.

IG: @djcheffred