Roasted Carrot Bolognese Sauce
Created by ForeverMama on April 2, 2021
- Servings: 6-8
- Prep Time: 20-25m
- Cook Time: 60m
- Recipe #36734
Ingredients
- 30 grams peppers (Calabrian peppers, or red bell peppers, run through food processor as per directions)
- 3.5 ounces garlic (run through a food processor as per directions)
- 2 pounds carrots, ground (run through a meat grinder or food processor as per directions)
- 2 ounces fennel, ground (run through a meat grinder or food processor as per directions)
- 1 ounce onion, ground (run through a meat grinder or food processor as per directions)
- 5 1/2 ounces celery, ground (run through a meat grinder or food processor as per directions)
- 2 bay leaves
- 2 ounces tomato paste
- 10 ounces white wine
- 36 ounces tomatoes (San Marzano tomatoes)
- 2 to 3 tablespoons olive oil (extra virgin, more or less as needed)
- Salt and black pepper, to taste
- 1/4 to 1/2 teaspoon ground nutmeg
- Red pepper flakes, to taste
- 2 to 3 tablespoons mushroom powder (to taste, amount is a guesstimate, may need to use more, can ground your own dried shitake mushrooms or can buy powder off the counter or through Amazon, adds great flavor)
- 1/2 to 1 cup heavy whipping cream (as needed, it's all about your own level of preferred cream, see recipe instruction)
- Lemon juice, to taste
- 8 basil leaves, to garnish (can add more fresh basil to taste as well)
- 1/2 cup grated Pecorino Romano cheese (or more)
How to Make
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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).
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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).
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Step 3: Add in your carrots, red pepper flakes, salt and pepper, and bay leaves, and caramelize.
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Step 4: Once the carrots have some color, add in remaining vegetables and sweat them out until there is little to no liquid left.
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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.
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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.
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To serve:
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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.
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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.
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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.
Nutritional Facts
- 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