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The cavatelli bolognese at The Halyard in Greenport. (Courtesy photo)

As temperatures dip into the single digits this month, we can’t help but daydream about dining al fresco and sipping rosé in the summer sun.

Until then, we’re seeking out warm winter meals, best enjoyed with a glass of local red.

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

It’s a favorite winter dish for executive chef Stephan Bogardus, who describes it as both comforting and indulgent.

“Using onions and carrots from KK’s The Farm, we stew together grass-fed beef 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 the Halyard.

Stuck at home? Bogardus was also kind enough to share the recipe with us. “This wildly traditional dish is easy to make but still a show stopper for even the most discerning palates,” he said.

Grass-fed Beef Bolognese 


1 lb ground beef

¼ lb onion 

¼ lb celery 

¼ lb carrots

2 tbsp garlic 

½ cup white wine 

1 cup tomato sauce 

½ cup mascarpone 

Salt & pepper, to taste

Extra Virgin Olive Oil, as needed


  1. In a small pot, add ground beef, ½ cup water, some olive oil and mix with your hands until all clumps are released. This process boils the meat before browning to get a more uniform texture and allows you to brown the meat in a superior fashion as compared to other methods.
  2. Place the pot over high heat and bring to a boil, stirring occasionally. Cook the ingredients over high heat, stirring regularly until all water has evaporated from the pot. The oil and natural fats will clarify and the meat will begin to brown as the temperature rises.
  3. As the meat begins to brown, stir more and more frequently with a spoon scraping the bottom of the pan to remove the fond and prevent burning. Lower the flame as the browning progresses.
  4. Add the garlic and vegetables along with some salt. The salt draws out the moisture from the vegetables and that moisture will deglaze the pan harnessing flavor and removing the fond from the pan so it will not burn through the cooking process. Cook the vegetables until the pan is almost dry and almost begins to brown again.
  5. Add the wine, bring to a boil and cook until almost all moisture is gone, then add the tomato and cook until moisture has reduced by half.
  6. Finish with the mascarpone and your sauce is complete. Adjust seasoning with salt and pepper as needed. This stores well in a container for up to seven days or can be frozen for longer storage.
  7. Boil your favorite pasta. When noodles are cooked, toss in a pan of Bolognese sauce and finish with Parmigiano Reggiano cheese or grate some on top fresh – a little fresh ground black pepper is fantastic touch as well. Enjoy!