From: Chef John Storms, Hard Rock Café. Yield: 24 servings. 3 Tbsp. fennel seeds 5¼ lb. cellentani/cavatappi, radiatore or orecchiette pasta 6 Tbsp. extra virgin olive oil 8 cups canned diced tomatoes, drained 5-1/3 cups fajita onions and peppers 1-1/3 cups mushrooms, sautéed 1 tsp. dried oregano 1 tsp. red pepper flakes 5¼ lb. hamburger 2 Tbsp. kosher salt 2 Tbsp. garlic, minced 2 Tbsp. black pepper, coarsely ground 1 tsp. dried oregano 1 tsp. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.