Roasted Carrot Bolognese
Yields 2 quarts
1 cup Red Table Pancetta, small dice
2 garlic cloves, crushed and chopped
1 yellow onion, small dice
1 carrot, small dice
1 stalk celery, small dice
1 bay leave
2 sprigs oregano, picked and chopped
6 sprigs thyme, picked and chopped
1/4 bottle red wine, Soter Vineyard Pinot Noir
1/4 cup olive oil, Oregon Olive Mill Arbequina
3 cups fresh carrot juice
3 cups tomato purée, fresh or canned
5 lbs carrots, roasted and ground through a meat grinder
To start the bolognese combine the carrot juice, tomato purée, olive oil and a pinch of salt in a pot. Cook to reduce the volume by about half.
In a separate, larger pot, begin rendering the Red Table Pancetta on low heat. Sweat until translucent, then add garlic and cook until a lightly toasted garlic aroma fills the room. Next add the mirepoix (onion, carrot, celery) along with the herbs and bay leaf. Cook until vegetables are tender, then add the red wine and simmer until reduced by half.
After the wine is reduced, add the carrot and tomato reduction and cook the mixtures together for about 30 minutes on med-low heat.
Add the ground roasted carrots and let come to a simmer.