Get an early start to your seasonal fall comfort classics with this delicious Carrot Bolognese. If you’re always looking for something new to add to the dinner table, Chef Curtis Gamble constructed this healthy Bolognese recipe based on soffritto—a finely diced mix of onion, celery and carrot. This trio starts us off on a journey towards the famous flavors of Bologna, Italy. Packed with nutrients and flavor, it’s perfect for any meal. This recipe makes a 6-quart instant pot worth while and freezes incredibly well.
Marcella Hazan’s Lasting Impact
Marcella Hazan, Italian mother, cookbook author and food writer, has introduced cultures around the world to her famous bolognese sauce recipe. Hazan has influenced the foundation for many modern recipes like it through her her cookbook “The Classic Italian Cookbook” (1973). She is featured on a PBS documentary, “Marcella“, that premiered on July 11th that shares the story of her culinary success.
The use of carrots in this tasty Italian dish serves as a savory alternative to the classic tomato. The use of carrot as a base provides a rich flavor that has been popular in kitchens around the world since the 1890s. There are many ways to personalize the texture of your sauce from shredded carrots to small chunks. This dish is famous for its versatility in flavor and in its reduced acidic tone.
With this recipe, the tomato paste renders in the familiar, sweet taste mixed with the carrot and soy. With individual preference, your choice of noodle is endless. Pre-packaged or homemade pasta from scratch, try it all!
Chef Gamble’s reinvention of this dish combines a veggie-motivated appeal that fits right on any menu. The dish reflects Italy’s culinary originality while delivering a modern, diverse taste. This dish melts in your mouth! It’s vegetarian friendly and the perfect addition to any fall evening.
Carrot Bolognese
Description
A very hearty take on a comfort classic.
Ingredients
- 1800 grams rough cut carrots, peeled
- 1 oz basil leaves
- 50 grams small diced celery
- 100 grams small dice Spanish onions
- 100 grams of chopped garlic
- 400 g soybean paste
- 6 oz tomato paste
- 10 gams Lucknow fennel seed, toasted and ground
- 20 grams of coriander seeds, toasted and ground
- 10 grams green zaatar
- 2 qt water
- 2 qt carrot juice
- 1 brick of Beemster XO
- Salt, black pepper, and sherry vinegar to taste
Instructions
- In the instant pot on the saute setting, sweet your celery and Spanish onions in 2 tablespoons of canola oil. Once translucent, add garlic and basil and sweet.
- Add the fennel seed, coriander seed, and green zaatar and toast lightly.
- Add the tomato paste and cook until bright red, do not caramelize! Add the soybean paste and stir to combine.
- Add carrots, water, and carrot juice, and pressure cook on high for 20 min. Once cooked, release pressure and ladle off a quart of liquid. With a hand blender, pulse the mix until it breaks it down into a chunky mixture. Don’t over-mix, or you’ll end up with something closer to baby food.
- To serve, use the warm bolognese mix to dress your favorite cooked noodles and season with salt, pepper, butter, and sherry vinegar. Top with beemster XO and more black pepper.
Story and Styling by Keith Recker
Food and Recipe by Chef Curtis Gamble
Photography by Dave Bryce
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