Featured Recipe by Stefano Secchi



Chef Stefano Secchi is the Chef de Cuisine at his family's restaurant Ferrari's Italian Villa Chop House in Grapevine, Texas. Ferrari's features authentic Italian cuisine comprised of recipes that have been in the Secchi family for over 100 years. In addition to inspiring the restaurant's menu offerings, Chef Stefano Secchi also offers hands-on cooking classes, elegant wine dinners, and monthly wine tastings.

Secchi graduated with honors from the Culinary Institute of America, Hyde Park, and has worked in New York City for Lidia Bastianich at Felidia and Joe Bastianich at Becco. He has also worked for Nancy Silverton and Mario Batali's Los Angeles restaurant Osteria Mozza where he was exposed to California's bountiful produce. Secchi was the youngest chef invited to cook at the James Beard House in New York City in 2004 and garnered first place in the Red Wine Category of 2006 in The Dallas Morning News Rising Star Chef competition.

Chef Stefano Secchi has designed several new pasta entrees that will be served in our domestic First Class cabins starting in September.

For more information on Chef Stefano Secchi or Ferrari's Italian Villa Chop House, please visit www.ferrarisrestaurant.com. You can also follow Chef Stefano Secchi on Twitter @ferrarisvilla and on Instagram @jivetacchino.

Stefano Secchi

Ragu Bolognese with Creste di Galli
4 Servings
Grocery List - Ragu Bolognese
1 Spanish onion, minced
2 Carrots, peeled and sliced finely
2 Celery ribs, sliced finely
3 Garlic cloves, minced
2 tbsp. Tomato paste (Chef prefers double concentrate - Italian style)
2 cups Red wine
1 lb. Ground beef (Chef prefers antibiotic and hormone free 85-15)
8 oz. Ground veal
8 oz. Ground pork
½ sprig Rosemary
1 rind Parmigiano Reggiano
6 cups Low sodium chicken stock
2 cups Dry creste di galli pasta or spaghetti, etc.
  Extra virgin olive oil
  Parmigiano Reggiano to finish
  Kosher salt and cracked pepper to taste
Halibut with truffle corn salsa

Cooking Instructions

In a large saucepan, under high heat, add a good drizzle of extra virgin olive oil. Add the onions, carrots, celery, and garlic to the pot and stir, cooking until the onions are translucent (about 3-4 minutes). Make a little hole in the vegetables and add the tomato paste with more olive oil (to brown the paste). Cook for an additional 2 minutes then add the red wine and reduce. After the wine is reduced, add the meats, rosemary, rind of parmigiano and the chicken stock. Turn the heat to low and simmer the Bolognese for 3 hours, then taste for seasoning.

Meanwhile, bring a pot of salted water to a boil. Drop in the creste di galli pasta and cook to al dente texture (according to the directions). In a medium sauté pan under medium heat, add a nice ladle of the Bolognese sauce. Add the cooked pasta (and some water if too thick) and toss the pasta. Finish the dish with a nice drizzle of extra virgin olive oil and dusting of parmigiano.

Back to Chefs' page