Raspberry Vinegar (Infused)

This raspberry vinegar is a fantastic way to use up excess fruit.  This aromatic vinegar is great for vinaigrette, finishing dishes and adds a zip of acid and extra layer of flavor to your favorite pickles.


Yield 2qt

+/- 7c Raspberries
2qts White Vinegar (or vinegar of your choice)

1.  Clean raspberries; if using fresh picked check inside each berry for bugs and debris.  Store bought raspberries will not likely have this issue.

2.  Place raspberries in large vessel, about one gallon in size.

3.  Pour vinegar over berries and cover with a lid.

4.  Let this infuse for 1 month before straining out the berries.

This will keep for one year.  You can also use other berries in this recipe.  We haven’t test other fruit, but if you do let us know your results!  This vinegar can also be made with different types of vinegar.  An infused champagne, white wine, apple cider or even balsamic vinegar would be fantastic.

Recipe Key

These are general abbreviations used in recipes found on Pans & Perspective. This will will continue to expand and can be used a refrence for clarification.

t Teaspoon
T Tablespoon
oz Empirical Ounce
floz Empirical Fluid Ounce
C Cup
Qt Quart
G Gallon
ea Quantity or Singular Piece
TT To taste
AN As needed
# Pound
in Inch – usually in reference to ginger or galangal

Miscellaneous notes:
– Floz and oz are not interchangeable unless working with water.
– There are 3t in a T
– A T is a ½floz
– Values of cl and in are not as precise as other measurements, be careful not to over or under use these ingredients

Basic Tomato Sauce

Yields 10 Portions


2T Olive Oil
8c Tomato
1ea Onion, minced
1ea Anchovy
2T Brown sugar
.5c Red wine
1oz Dry basil (Double if using fresh)
5ea clove garlic, grated


  1. Sweat onion, anchovy and sugar in oil until soft.
  2. Deglaze with red wine, cook out all alcohol. The sharp, stinging aroma will dissipate.
  3. Add tomato and simmer for 45 minutes stirring often to prevent burning.
  4. Finish sauce with basil and grated garlic. Cook for another 15 minutes.
  5. Season sauce with salt and pepper to taste and serve. Can be stored for a week or frozen indefinitely.

Bolognese Ragu with Pork and Beef

Yields 10 portions


2/3C  Pancetta, minced
2C  Onion, minced
1C  Carrot, minced
2/3C  Celery, minced
2T  Butter
2T  Olive oil
1#  Beef, lean, ground
1#  Pork, lean, ground
1/2c  Chicken livers, cleaned, minced
2c  White wine
6T  Tomato paste
TT  Salt
TT  Fine ground black pepper
TT  Nutmeg, fresh grated, added gradually
1Qt+  Chicken stock
2C Cream


1. Render out pancetta gently in oil and butter until golden brown, use low to moderate heat.
2. Add onions, carrots and celery. Cook until lightly browned.
3. Add meat and cook until red color is just gone.
4. Add chicken livers, and cook until just barely done.
5. Add wine and cook out alcohol.
6. Add tomato paste, and mix in well, cook for 2 to 3 minutes. Add stock.
7. Bring to simmer. Cover and simmer for 2 hours. Add more broth if necessary.
8. After 2 hours, remove cover. Simmer uncovered if necessary to reduce liquid if too runny.
9. Add cream to finish.


A traditional bolognese requires long slow cooking. Each step in the process is important. While every chef in Bologna has his or hers own version, the slow cooking and care given, determines the quality.  Add salt and pepper gradually as necessary. it is important to season gradually, and to build up flavors. Add nutmeg gradually, it should be used carefully.  This recipe can be used over any pasta or even in lasagna.

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