Carter's Spaghetti

February 28, 2019

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

1yellow onion, minced

1red pepper, minced

1carrot, minced

2celery stalks, minced

5garlic cloves, minced

4 ouncestomato paste

1/2 cupwhite vinegar

16 ouncesground venison (or beef or turkey)

2 cupschicken stock

1 (15-ounce) cancrushed tomatoes

2 cupsheavy 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.