Warm up with this cavatelli bolognese from chef Stephan Bogardus

Warm up with this cavatelli bolognese from chef Stephan Bogardus

Cavatelli Bolognese at The Halyard in Greenport. (With courtesy photo)

While temperatures plunge into single digits this month, we can not help but daydream about eating outdoors and enjoying rosé in the summer sun.

Until then, we are looking for warm winter meals, which are best enjoyed with a glass of local red.

So far this winter, Ricotta Cavatelli Bolognese has been the most popular dish at Halyard in Greenport.

It is a favorite winter dish for head chef Stephan Bogardus, who describes it as both comforting and indulgent.

“Using onions and carrots from KK’s Farm, we cook grass-fed beef along with wine, tomato sauce and mascarpone cream,” he explained.

Bogardus recommends pairing with a dry red wine or one of Mishi Torgove’s cocktails at Halyard.

Are you sitting at home? Bogardus was also kind enough to share the recipe with us. “This wildly traditional dish is easy to make, but still a showstopper for even the most discerning pallets,” he said.

Grass-fed beef Bolognese


1 lb ground beef

¼ lb onion

Seller lb celery

¼ lb carrots

2 tablespoons garlic

½ cup of white wine

1 cup tomato sauce

½ head mascarpone

Salt and pepper to taste

Extra virgin olive oil as needed


  1. Add the ground beef, ½ cup of water, a little olive oil in a small saucepan and mix with your hands until all lumps are released. This process cooks the meat before browning to get a more uniform texture and allows you to brown the meat in a superior way compared to other methods.
  2. Put the pan over high heat and bring to a boil, stirring occasionally. Cook the ingredients over high heat, stirring regularly, until all the water has evaporated from the pan. The oil and the natural fats will clear and the meat will start to brown as the temperature rises.
  3. As the meat begins to brown, stir more and more often with a spoon scraping the bottom of the pan to remove the foundation and prevent it from burning on. Lower the flame as the browning progresses.
  4. Add garlic and vegetables along with a little salt. The salt draws the moisture out of the vegetables, and that moisture will smooth the pan, utilizing the flavor and removing the foundation from the pan so that it does not burn on through the cooking process. Cook the vegetables until the pan is almost dry and almost starts to brown again.
  5. Add the wine, bring to a boil and cook until almost all the moisture is gone, then add the tomato and cook until the moisture is reduced by half.
  6. Finish with the mascarpone and your sauce is done. Season with salt and pepper as needed. This is stored well in a container for up to seven days or can be frozen for longer storage.
  7. Cook your favorite pasta. Once the noodles are cooked, toss in a pan with Bolognese sauce and finish with Parmigiano Reggiano cheese or grate a little fresh on top – a little freshly ground black pepper is also a great touch. Enjoy!

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