At Thalia, the new New Orleans restaurant from the team behind Coquette, the house Bolognese recipe is one chef Kristen Essig developed over time, in her own home. She’s fond of cooking it for loved ones. The sauce makes a much more thoughtful gift than a bottle of wine, and Essig always has small batches waiting in her freezer. It’s rustic, hearty, comforting, and caloric. At Thalia, she serves it over house-made gemelli.
“It’s perfect atop pasta, but you can also serve it with rice with an egg or over spätzle,” she offers. “You could certainly put this on top of nachos. It’s fantastic to batch in large quantities,” she says, “because it freezes so well. You can then take portions over when someone has a new baby or has lost a loved one. It’s comfort food at its finest, and I hope it’s going to become a favorite at Thalia for our regulars.”