Carrot Bolognese

• 3 farmers market carrots (pulsed in robocoupe until resembles ground meat) farmers market carrots (pulsed in robocoupe until resembles ground meat)
• 1/4 cup blended oil
• 12 ounces small diced red onion
• 5 ounces chopped garlic
• 1/2 ounce chopped thyme
• 1/2 ounce chopped fresh basil
• 1 teaspoon cumin seed
• 1 teaspoon red chili flakes
• 3 ounces tomato paste
• 1/2 cup AP flour
• 1 1/2 cups red wine
• 3/4 gallon carrot juice
• 2 tablespoons porcini powder
• 1 1/2 cups heavy cream

1. In a saute pan, toast cumin seeds and chili flake until aromatic and grind in the mortar and pestle.
2. In a sauce pot heat blended oil, saute the red onions, chopped herbs, and garlic until translucent.
3. Pince with tomato paste and cook until tomato paste is deep red and combined well with oil.
4. Add toasted cumin and red chili flake powder.
5. Singe with flour and cook until a thick paste forms. Deglaze with red wine and reduce by 1/2.
6. Add carrot juice and reduce by 1/2.
7. Add heavy cream and reduce again by 1/2.

carrots, blended oil, red onion, garlic, thyme, fresh basil, cumin, red chili flakes, tomato paste, flour, red wine, carrot juice, porcini powder, heavy cream

Taken from food52.com/recipes/77309-carrot-bolognese (may not work)