Carrot Bolognese

14 ingredients
7 steps

Ingredients

  • 3 farmers market carrots (pulsed in robocoupe until resembles ground meat) farmers market carrots (pulsed in robocoupe until resembles ground meat)
  • 1/4 cup blended oil
  • 12 ounces small diced red onion
  • 5 ounces chopped garlic
  • 1/2 ounce chopped thyme
  • 1/2 ounce chopped fresh basil
  • 1 teaspoon cumin seed
  • 1 teaspoon red chili flakes
  • 3 ounces tomato paste
  • 1/2 cup AP flour
  • 1 1/2 cups red wine
  • 3/4 gallon carrot juice
  • 2 tablespoons porcini powder
  • 1 1/2 cups heavy cream

Directions

  1. 1
    In a saute pan, toast cumin seeds and chili flake until aromatic and grind in the mortar and pestle.
  2. 2
    In a sauce pot heat blended oil, saute the red onions, chopped herbs, and garlic until translucent.
  3. 3
    Pince with tomato paste and cook until tomato paste is deep red and combined well with oil.
  4. 4
    Add toasted cumin and red chili flake powder.
  5. 5
    Singe with flour and cook until a thick paste forms. Deglaze with red wine and reduce by 1/2.
  6. 6
    Add carrot juice and reduce by 1/2.
  7. 7
    Add heavy cream and reduce again by 1/2.

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