THE Dish: Chef Paul Liebrandt's spaghetti bolognese

(CBS News) Chef Paul Liebrandt has quite the resume and is considered one of the world's top chefs. He is the youngest chef ever to earn three stars from The New York Times. He also earned two Michelin stars in his first year at the famed restaurant Corton in New York City.

Liebrandt's father was in the British special forces, and he originally thought of a military career but decided it wasn't for him and turned to cooking. He took his first kitchen job at the age of 15 and trained in restaurants in London and Paris.

Much of the chef's success is documented in the HBO film "A Matter of Taste: Serving up Paul Liebrandt."

He is now chef and partner at the well-regarded new restaurant The Elm in Brooklyn, N.Y., and his memoir/cookbook "To the Bone" is due out in December.

On "CBS This Morning: Saturday," Liebrandt shared his recipe for his ultimate dish, Spaghetti Bolognese.

Spaghetti with Lamb Bolognese

Makes 1 quart (1 liter) of sauce; serves 4

1/4 cup extra-virgin olive oil plus extra for drizzling

1 pound (453.5 grams) lamb rump (ground by your butcher)

1/2 pound (277 grams) lamb neck pieces (ground by your butcher)

1/2 medium onion, minced

2 1/2 medium cloves garlic, minced

1 small carrot, peeled and finely diced

3 whole star anise

1 1/2 (12.5 grams) jalapeno chile peppers, seeded, rib removed and finely diced

3/4 cup (150 grams) Jack Daniel's Tennessee Whiskey

1 tablespoon plus 1 1/2 teaspoons tomato paste

1/2 cup (125 grams) whole milk

1/4 (125 grams) lamb cooking jus or lamb stock

1 green bell pepper, seeded

Kosher salt

Freshly ground black pepper

1/2 pound (227 grams) dried spaghetti

1 cylinder of the Finishing Butter (recipe follows)

1.Heat a large, heavy pan over high heat. Pour in the oil and heat until it is shimmering and almost smoking. Add the lamb rump and neck and brown the meat, stirring often to ensure even cooking, until well and evenly caramelized, about 10 minutes. Use a slotted spoon to transfer the meat to a plate and set it aside.

2.Lower the heat to medium-low and add the onion, garlic, carrot, star anise and two-thirds of the diced jalapenos. Cook, stirring until the vegetables are caramelized, about 8 minutes. Pour in the whiskey and add the tomato paste. Stir with a rubber spatula to coat the vegetables with the paste and continue to cook and stir until the whiskey is reduced by half, about 4 minutes.

3.Return the meat to the pan. Pour in the milk and jus. Cover with a cartouche and slowly braise on the stovetop for 8 hours, stirring occasionally to keep the meat and sauce from sticking to the bottom of the pan.

4.Remove the pan from the heat, let cool to room temperature, then cool in the refrigerator overnight, with the cartouche in place.

5.Preheat the oven to 325 degrees. To roast the bell pepper, impale it on a long kitchen fork and cook it in the flame of a gas jet, turning it until the skin is blackened all over. When cool enough to handle, peel off the skin, drizzle olive oil over it and season it with salt and pepper. Put the bell pepper in a small baking vessel, cover it with foil and bake for 25 minutes. Remove and let the pepper cool, and dice it.

6.When ready to serve, bring a large pot of salted water to a boil over high heat. Add the spaghetti to the boiling water and cook until al dente, about 9 minutes.

7.Remove the cartouche from the Bolognese and use a slotted spoon to fish out and discard the star anise. Rewarm the Bolognese over medium-low heat. Stir the remaining one-third diced jalapenos and the diced bell pepper into the sauce. Dice the finishing butter and stir it into the sauce, a few pieces at a time, to thicken it.

8.Drain the pasta, shaking out the excess water, and transfer it to the pan with the Bolognese, tossing well. Divide the pasta and sauce among 4 plates or wide, shallow bowls and serve.

Finishing Butter

1/2 pound unsalted butter, softened at room temperature

1/4 cup (40 grams) Madras curry powder

2 teaspoons (10 grams) ground star anise

4 small limes, finely zested and juiced

2 tablespoons (10 grams) Tabasco Green Sauce

2 tablespoons (10 grams) Jack Daniel's Tennessee Whiskey

2 tablespoons (10 grams) ketchup

1 1/2 teaspoons (10 grams) freshly, finely grated Parmigiano-Reggiano cheese

1 tablespoon (5 grams) Worcestershire sauce

1.Put all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the ingredients come together into a smooth mixture, about 3 minutes.

2.Use a rubber spatula to scrape the butter out of the bowl and onto a clean, dry work surface. Divide it in half and shape each half into a 10-inch-long cylinder. Wrap each cylinder tautly in plastic wrap and refrigerate until ready to use. (The butter will keep up to two weeks.)

Honey baked parsnips

1000g young parsnips - peeled and cut in to 3 inch x 2 inch blocks

200g butter

100g honey

10g thyme

10g rosemary - picked and chopped

5g Fleur de sel

2g cracked black peppercorns

1 lemon zest

1.Combine all ingredients in a cocotte and bake in an oven uncovered at 350F for 40 minutes

2.Remove and let cool for 10 mins, gently fold together and serve

Panzanella salad

1000g tomatoes - cut into 2 inch x 2 inch pieces

1000g Pain de mie bread - cut into 2 inch x 2 inch cubes and dried to crouton

300g fennel - cut in to stips

100g red onion - peeled and diced in to 1/2 inch cubes

100g crumbled Roqufort cheese

1/2 bunch green basil leaves

1/2 bunch opal basil leaves

300g extra virgin olive oil

20g Fleur de sel

1. Mix all ingredients together

2. Let sit at room temp for 1 hour to mature flavor

PL's Pimm's Cup

1 1/2 oz hibiscus infused Pimms

1/2 oz Hendricks Gin

Ginger Beer

Blackberries

1. In a tall glass, add 1 1/2 oz infused Pimms and 1/2 of Hendricks

2. Add ice.

3. Top with ginger beer.

4. Garnish with blackberries.