"Tagliatelle alla Harvest Bolognese" .. Frequent readers of my blogs know that traditional Bolognese is one of my culinary passions, but every once in a while I like to stir things up in non-traditional ways. On the menu this week is a "Harvest" version of my white wine bolognese.
The basis of most Italian sauces is the "mirepoix", a mixture of chopped celery, onions, and carrots. In this dish I swapped out the celery and carrots with chopped golden beets, butternut squash and parsnip, which changed this classic meat sauce into a sweeter, lighter, and I'd like to think, tastier version of the original.
Paired with "Mia Piccola Cucina's" house made "Tagliatelle" and you've get a dish that is chock full of fall colors and flavors!
Good "Autumn" Eating!
Change of seasons means changing ingredients, see more on facebook.com/TheBaldChefCooks
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