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Prep time
25 minutes
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Cook time
1 hour
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Serves
6-8 people
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
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Ingredients
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3
farmers market carrots (pulsed in robocoupe until resembles ground meat) farmers market carrots (pulsed in robocoupe until resembles ground meat)
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1/4 cup
blended oil
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12 ounces
small diced red onion
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5 ounces
chopped garlic
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1/2 ounce
chopped thyme
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1/2 ounce
chopped fresh basil
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1 teaspoon
cumin seed
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1 teaspoon
red chili flakes
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3 ounces
tomato paste
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1/2 cup
AP flour
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1 1/2 cups
red wine
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3/4 gallon
carrot juice
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2 tablespoons
porcini powder
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1 1/2 cups
heavy cream
Directions
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In a sauté pan, toast cumin seeds and chili flake until aromatic and grind in the mortar and pestle.
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In a sauce pot heat blended oil, sauté the red onions, chopped herbs, and garlic until translucent.
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Pince with tomato paste and cook until tomato paste is deep red and combined well with oil.
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Add toasted cumin and red chili flake powder.
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Singe with flour and cook until a thick paste forms. Deglaze with red wine and reduce by ½.
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Add carrot juice and reduce by ½.
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Add heavy cream and reduce again by ½.
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