Carrot Bolognese Sauce

I love watching cooking shows. Everything from Iron chef America to independent chefs who document thier exotic culinary trips on hand held cameras. I also love cooking myself, great culinary influences from books and TV excite me to try traditional recipes and create new ones along the way.

Today my recipe will be a classic twist on the Bolognese sauce by just adding shredded carrots. I love to soft fry shredded carrots and tomatoes for a more succulent flavour. I used a new set called Flavorstone Cookware because of its popular non stick PFOA free qualities and it’s super conductive; the base of the pots absorb heat evenly and efficiently.

Carrot Bolognese Sauce:

500 g ground beef
1 onion
1 Chinese garlic
2 carrots
2 tablespoons Tomatpurée
I can chopped tomatoes,
tomato ketchup
½ pt fresh cherry tomatoes
1 bunch fresh basil (or basil in a jar)
1 tsp Paprika
Salt and pepper as needed
Fresh cilantro for garnish

Brown the onion and garlic. Add shredded carrots and minced meat and continue frying on medium heat (up to 180 degrees). Pour in tomato purée, ketchup, chopped tomatoes and fresh cherry tomatoes along with spices. Bring to a boil and simmer for about 15 minutes. Garnish with fresh coriander and serve with spaghetti and a good salad.

Final Note:

My new take on the Bolognese sauce turned out very well but I would love to hear some comments and tips about other great ways to make Bolognese sauce.  I also found that cooking with the Flavorstone Cookware set was a breeze, I used no oil to fry onions and garlic and they did not stick either.  The only oils used in the sauce was from the beef, which did not stick and cooked evenly pretty quick.  I also appreciated the fact that the deep fry pan was so deep that you could avoid irritating food spatters and overall clean up was  great, ended up wiping  the pots with paper towels.

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