Monday, November 20, 2017

Roasted Vegetable Bolognese

Lately I have been on a real roasted vegetable tear. I’m not just roasting them to enjoy on their own, but also to use in various soups I’ve been making (including my legendary Potato Leek that I serve annually at Thanksgiving). It is amazing the depth of flavor it can add to a dish when you roast them.

After such enormous success, I decided to do the same for Bolognese, i.e. roast the onions, carrots, and garlic that I would normally sauté.

I think this method is much easier than the traditional one.  It is certainly time saving because, once the vegetables are in the oven, I can let them roast while I work on other components of the sauce.

 There are a number of specialty ingredients here, and as I mentioned in an earlier post, every pantry needs tomato and Worcestershire powders, because they are going to add such richness and flavor to whatever you make, without it being watered down by liquid.

Here's my recipe, I hope you like it as much as I did. Seriously, I could have eaten this straight from the bowl with a spoon and forgotten all about the pasta.
Roasted Vegetable Bolognese

1 pound ground chuck
¼ teaspoon Montréal steak seasoning
1 large yellow onion
Handful baby carrots, I think I used 8 to 10
2 cloves garlic
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 14.5-ounce cans fire roasted diced tomatoes
½ cup dry red wine
1 cup beef stock
½  tablespoon Italian seasoning
1 Bay leaf
1 teaspoon
tomato powder
1 teaspoon
Worcestershire powder
1/4 cup heavy cream

Preheat oven to 400°F.

Place onions, garlic, and carrots onto a sheet pan; sprinkle them with salt, pepper, and olive oil. Mix together with hands making sure that all vegetables are well coated, and roast 35 to 40 minutes until carrots are tender. Remove pan from oven to top of the stove, pour in red wine, and use a metal spatula to stir up all of the brown bits from the bottom of the pan, tossing the vegetables as you do. Pour vegetables into a medium stockpot; add tomatoes, beef stock, and seasonings. Using an immersion blender whisk it all together until desired chunkiness is reached. (If you don't have an immersion blender, you can do this in a food processor and return it to the pan.)
While vegetables are roasting, brown ground chuck in a 9” sauté pan with steak seasoning. Drain on a paper towel-lined plate. Add seasoned ground beef to your tomato mixture, toss in a bay leaf, and cook over low heat for 1-1/2 to 2 hours. Just before serving, remove Bay leaf and stir in heavy cream. Use with your with your favorite cooked pasta.

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Debbie - Mountain Mama said...

I never thought of roasting the veggies first, this is brilliant! Ok you totally stumped this foodie on those two powders, I had no idea they even existed - thanks for the heads up!

Linda said...

Pattie I know hubby and I will love this!

The Lazy Gastronome said...

If that tastes half as good as it looks I'm in!! Thanks for sharing at the What's for Dinner party!

Miz Helen said...

Your Bolognese looks delicious! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
Miz Helen

annies home said...

we are a pasta loving family and this looks so yummy think I will be borrowing your recipe soon
come see us at

Madonna/aka/Ms Lemon of Make Mine Lemon said...

Oh, I am trying this. It is winter, we should be using our ovens more. :)

The Lazy Gastronome said...

This looks like a delicious and satisfying meal! Thanks for sharing at the What's for Dinner party!

The Cape Coop said...

ooohh this sounds delicious! Thanks for sharing on Homestead Blog Hop!