5th & Taylor's Chef Eric Pippert
Chef and dad Eric Pippert riffs on Bolognese sauce for daughter, Carter.
Chef Eric Pippert of 5th & Taylor restaurant has a 6-year-old daughter, Carter, so like most parents he has to disguise nutrition in the form of yummy food. This "spaghetti" is a riff on Bolognese sauce with ground pork and vegetables.
Ingredients
- 4 ounces (1 stick) butter
- 1 yellow onion, minced
- 1 red pepper, minced
- 1 carrot, minced
- 2 celery stalks, minced
- 5 garlic cloves, minced
- 4 ounces tomato paste
- 1/2 cup white vinegar
- 16 ounces ground venison (or beef or turkey)
- 2 cups chicken stock
- 1 (15-ounce) can crushed tomatoes
- 2 cups heavy cream
- Salt and pepper
- Basil/Thyme/Bay
Preparation
1. Melt butter in a heavy bottom saucepan. Add onion, pepper, carrot, celery, garlic and a pinch of salt. Saute 10 minutes or until translucent. Add tomato paste and saute 5-10 minutes or until browned. Add vinegar and deglaze pan, scraping up browned bits.
2. Add ground venison, saute 10 minutes. Add chicken stock, tomatoes and cream, and a satchel of herbs. Cook until reduced by half (about 15 minutes). Salt and pepper to taste. Serve over your favorite pasta.
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