Featuring a Recipe for Roasted Carrot Bolognese
by Let Um Eat Chef Karl Holl
Let Um Eat Feeders Red Table Meat Company in Minneapolis are running a delicious campaign this month called 30 Days of Pancetta, featuring recipes from local and national chefs and other fans of their product. Red Table Meat Co., co-founded by Mike Phillips, buys whole pigs from small, sustainable farms to create high quality, thoughtfully crafted salumi. Their salumi is available direct or from various retail stores around the country. Red Table Meat Co was recently named a 2017 Good Food Awards finalist for their Speck and Boldog products and took home three Good Food Awards last year.
Two of the 30 Days of Pancetta recipes this month come from Collective members Carlo LaMagna (Clyde Common, Portland, OR) and Let Um Eat’s own chef Karl Holl. See Karl’s recipe below for Roasted Carrot Bolognese, which he served at this year’s Culinary Breeding Network Variety Showcase. Watch for Chef Carlo’s recipe later this month, check out the Red Table Meat Co website and #30DaysOfPancetta on social for more!
From Red Table Meat Co:
Pancetta is perfect when diced up for pasta or added to salads, soups, and main dishes as garnish. Pancetta adds that meaty, salty, fatty goodness to any dish. Every day this month we will be adding a new pancetta recipe from a different Chef.
Roasted Carrot Bolognese Recipe
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.