Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Home Cooking


Saving bolognese w/ too much carrot


Home Cooking 19

Saving bolognese w/ too much carrot

lfirebrand | Apr 22, 2013 07:57 AM

Hello! I made a bolognese last week that had all the traditional ingredients: wine, tomato, milk, carrot, ground beef. It simmered almost two hours. My husband thinks it has way too much carrot. I am going to use it as the sauce for some cheese manicotti... but I would like to doctor it up to save it.

What do you recommend? I was thinking of adding either some marinara sauce or some tomato paste to punch up the tomato flavor while trying to mask the carrot flavor.

Want to stay up to date with this post?