Carter's Spaghetti

February 28, 2019

Jill Melton

Chef Eric Pippert (previously 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.