Carrot Bolognese

July 3, 2018


Author Notes: This vegetarian pasta entrée is made from carrots sourced locally from the farmers markets in San Diego. The pasta is made in-house at JSix restaurant by Chef Anthony Sinsay using carrot juice in the dough. The Bolognese sauce is identical to the preparation of its meat laden father only without the meat. In place of the ground meat, Chef Sinsay uses ground carrots. The texture and even the flavor still has a hearty feel to a classic spaghetti Bolognese. It's finished with a pesto sauce made from carrot tops and pistachios, and a house-made lemongrass ricotta.Olga Moreno

Serves: 6-8 people
Prep time: 25 min
Cook time: 1 hrs

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. In a sauté pan, toast cumin seeds and chili flake until aromatic and grind in the mortar and pestle.
  2. In a sauce pot heat blended oil, sauté the red onions, chopped herbs, and garlic until translucent.
  3. Pince with tomato paste and cook until tomato paste is deep red and combined well with oil.
  4. Add toasted cumin and red chili flake powder.
  5. Singe with flour and cook until a thick paste forms. Deglaze with red wine and reduce by ½.
  6. Add carrot juice and reduce by ½.
  7. Add heavy cream and reduce again by ½.

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