Recipe adapted from Chef Jon Paul Hutchins, Scottsdale Culinary Institute, Scottsdale, AZ
Ingredients
- 3 lb Ground veal (IMPS/NAMP 396)
- Kosher salt as needed
- Pepper as needed
- 5 cups or 1-1/2 lb Minced onions
- 2-1/3 cups or 7-3/4 oz Finely chopped carrots
- 3 qts Prepared marinara sauce
- 1-1/2 cups Heavy cream
- 1 to 2 Tbsp Ground nutmeg
- 1-1/2 cups or 2 oz Chopped fresh basil
- 1-1/2 tsp Kosher salt
- 1-1/2 cups or 5 oz Pepper
- 1/2 cup or 1 oz Grated Sartori Parmesan Cheese
- 3 lb Shredded Sartori Asiago Cheese
Instructions
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Cook ground veal in rondo; do not brown. Pour off drippings; season to taste with salt and pepper. Add onions and carrots; cook until onions are translucent. Add marinara; simmer until heated through. Add cream and nutmeg; continue simmering until heated through. Stir in basil, 1-1/2 tsp salt and 1 tsp pepper. Keep warm; set aside.
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Combine Sartori Parmesan and Asiago Cheeses. Set aside.
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Refresh 4 oz fettuccini in boiling water; drain. Toss with 1-1/2 cups veal bolognese and 1/2 oz cheese mixture.
