Yahoo Finance

What do market fundamentals, active ETF strategies, and global investing challenges have in common? They’re at the core of the latest Trader Talk episode, where host Kenny Polcari and guest Rob Haugen, a seasoned market maker now with River1 Asset Management, explore how to navigate today’s dynamic public markets. Broadcasting from the iconic New York Stock Exchange, Polcari leverages decades of institutional trading experience to help investors decode market behavior and capitalize on opportunities.

Polcari kicks off by reminiscing about his early days on the trading floor, emphasizing that while a company’s fundamentals are crucial over the long term, short-term price movements are largely driven by supply and demand dynamics. “It’s not just about a company’s value—it’s about who’s buying and who’s selling,” Haugen notes. This insight underpins his active ETF strategy, which blends rigorous fundamental analysis with timely tactical moves guided by technical indicators like moving averages, RSI, and relative strength.

Haugen also addresses global market considerations, cautioning investors about emerging markets—particularly China. He explains that while China presents opportunities, its stocks are fraught with “stroke-of-a-pen” risks due to sudden regulatory shifts, making Chinese ADRs a less attractive proposition compared to stable, developed markets like Europe and the United States.

By focusing on sectors with strong inflows and robust pricing power, Haugen’s approach demonstrates how strategic positioning can turn market dislocations into long-term gains.

Be sure to check out Kenny's recipe of the week below.

Kenny’s Classic Bolognese Recipe

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 cup diced onion

• 1 cup diced celery

• 1 cup diced carrot

• 4 cloves garlic, minced

• 1 pound ground beef (or half beef/half pork)

• 1 cup whole milk

• ¼ teaspoon nutmeg

• 1 cup white wine (Pinot Grigio recommended)

• 1 (28-ounce) can crushed “kitchen-ready” tomatoes

• 2 parmesan cheese rinds

• Salt and pepper (to taste)

Steps

1. Sauté Vegetables: In a large pot over medium heat, add the olive oil and butter. Once melted, stir in the onion, celery, and carrot. Season with salt and pepper. Sauté for about 10 minutes.

2. Add Garlic: Stir in the minced garlic and cook for another 2 minutes.

3. Brown the Meat: Add the ground meat, season with salt and pepper, and break it up with a fork. Cook until it’s fully browned.

4. Simmer with Milk: Pour in the cup of milk. Lower the heat and simmer, stirring often, until the milk is mostly absorbed (about 15 minutes).

5. Add Nutmeg & Wine: Stir in the nutmeg and then the white wine. Simmer again until the wine is absorbed.

6. Combine Tomatoes & Rinds: Stir in the crushed tomatoes and the parmesan rinds. Bring the sauce to a slow boil, then immediately reduce to a low simmer.

7. Long Simmer: Leave the pot uncovered and let it simmer for about 3 hours. Stir every 10 minutes. (If the sauce gets too thick halfway through, add a splash of water.)

8. Finish & Serve: Season with salt and pepper. Remove the cheese rinds before serving. Spoon the Bolognese over a hearty pasta like Rigatoni.