Roasted Carrot Bolognese Sauce

6-8
Servings
20-25m
Prep Time
60m
Cook Time
1h 20m
Ready In


"This is vegetable-heavy version of bolognese. It’s lighter than the classic meat sauce if you’re in the mood for something springy, but still plenty satisfying and filling if you’re still in winter mode. If leaving out the cream, it turns into a vegan dish. It is suggested to serve with a freshly made basil or tomato leaf-infused tagliatelle pasta but you can add it over any pasta of your choosing. Note that the pasta has not been added to the ingredients list. Makes 2 quarts (8 cups)."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (499.6 g)
  • Calories 404.2
  • Total Fat - 23.9 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 56.8 mg
  • Sodium - 406.5 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 8.2 g
  • Sugars - 12.5 g
  • Protein - 15.8 g
  • Calcium - 244.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 40.6 mg
  • Thiamin - 0.2 mg

Step 1

In your food processor chop garlic and Calabrian Peppers, set aside. Next separately grind carrots, fennel, onion, celery (Can use a meat grinder, but a food processor will do the job).

Step 2

On medium-high heat, warm a large wide, shallow-ish pot (sometimes called a brasier or rondeau) and add in just enough extra virgin olive oil to coat the bottom (2 tablespoons).

Step 3

Add in your carrots, red pepper flakes, salt and pepper, and bay leaves, and caramelize.

Step 4

Once the carrots have some color, add in remaining vegetables and sweat them out until there is little to no liquid left.

Step 5

When vegetables are nicely cooked down, add in tomato paste and cook it until it has started to caramelize, and the color has deepened.

Step 6

Deglaze your pot with the wine and cook the mixture until the alcohol taste is gone. Finally add in the San Marzano tomatoes (crushed by hand or with your food processor), mushroom powder, and nutmeg and simmer for 1 hour.

To serve:


Step 7

When you are ready to enjoy the bolognese, warm it up with heavy cream, lemon juice, torn basil, and a little more mushroom powder.

Step 8

Drop cooked pasta of choice from the liquid it was cooked in directly into the pan with the sauce and finish cooking them together to fully incorporate the flavor and really coat the pasta.

Step 9

Add in a little pasta water to marry it all together then once your pasta is thick and beautiful serve it topped with pecorino cheese and and an herb salad, is suggested to serve along-side. Makes 2 quarts of bolognese.

Tips & Variations


No special items needed.

Related

Tisme

Although it does take a little time to make this, it is worth the effort. DD enjoyed it a little more than myself on the first day, but I must admit a days wait, and it did take on a different flavor, and I was a convert. I used some of the sauce with the cream and lemon, over pasta and served with parmesan cheese. Although without the cream, I think it would make a good spread, or dip also. My favorite was with the cream and although I did hesitate about using the lemon, I decided to go ahead and use it..... and I am so pleased I did. The lemon was a must! This sauce could have so many uses and is well worth making. I have frozen the leftover sauce (without the cream) to use for myself again.

review by:
(31 Jul 2021)