20-Minute Veal Bolognese
Recipe adapted from Chef Jon Paul Hutchins, Scottsdale Culinary Institute, Scottsdale, AZ
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
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.
Combine Sartori Parmesan and Asiago Cheeses. Set aside.
Refresh 4 oz fettuccini in boiling water; drain. Toss with 1-1/2 cups veal bolognese and 1/2 oz cheese mixture.