Elevated Bolognese Sauce by Andrea Drummer

  • 12 Roma tomatoes
  • 3 tablespoons olive oil, divided use
  • 1 pound ground beef
  • 1 pound spicy Italian sausage
  • ¼ cup chorizo
  • 1 teaspoon garlic powder
  • 1 tablespoon cannabis oil*
  • 4 cloves of garlic, chopped
  • 2 teaspoons fresh cracked black pepper
  • 2 Thai chile peppers, chopped
  • 1 tablespoon oregano, chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon parsley, chopped
  • 1 bay leaf
  • Kosher salt, as needed
  • 1 pound ziti
  • 1¼ cup Parmigiano-Reggiano, grated
  • ¾ cup fried capers
  • ¾ cup kalamata olives, sliced
  • Micro basil, for garnishing

*Follow the same procedure as our cannabutter recipe, infusing 7 grams decarbed cannabis (from a 15 percent THC strain) into 5 ounces of oil.

Using a knife, make a cross mark on the bottom of each tomato, drop in boiling water 3 to 5 minutes and cool in ice water. Peel skins, core, coarsely chop and blend in a food processor to desired consistency.

Heat 2 tablespoons olive oil over high heat and cook ground beef, sausage, chorizo, and garlic powder. Drain; set aside. Increase heat and sear cherry tomatoes; set aside.

Heat remaining tablespoon of olive oil and cannabis oil in a large pot to saute garlic. Add pureed tomatoes, black pepper, chilies, oregano, tomato paste, parsley, bay leaf, and meat. Simmer covered 2 to 3 hours, uncovering after half of the cooking time. Stir often. Discard bay leaf and correct seasonings with salt.

Boil pasta in salted water to desired texture. Drain, toss with meat sauce, and cheese. Garnish with capers, olives and micro basil. Makes 10 servings, each about 5 mg THC.

Recipe by Chef Andrea Drummer, Lowell Cafe, Los Angeles

Photography by Frank Lawlor

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