Geneviève O’Gleman’s Italian Bolognese

11. Cut unpeeled carrots into rounds. Chop onion.

22. Pour 125 mL (½ cup) of water into a 500 mL (2 cups) microwave-safe measuring cup. Add carrots and onion.

33. Heat for 5 minutes or until the tip of a knife easily enters the carrot. Using an immersion blender, purée until smooth and set aside.

44. Bring a large pot of water to a boil. Cook pasta (1 box, 450 g) according to package instructions. Drain and set aside.

55. While pasta is cooking, finely chop pancetta slices.

66. Preheat a large non-stick skillet over medium-high heat. Cook pancetta, veal and fennel seeds for 10 minutes, without adding any fat. Using a wooden spoon, break up the meat, stirring occasionally. Do not overmix; allow the meat to brown.

77. Pour in broth and wine. Mix well to loosen meat cooking juices from the bottom of the skillet. Bring to a boil over high heat and continue cooking for 5 minutes or until liquid has almost evaporated completely.

88. Meanwhile, grate Parmesan using a fine grater.

99. Add half the tomato paste and half the carrot purée to the skillet, reduce over low heat and mix well. Season generously with pepper and add a pinch of salt.

1010. Pour in milk. Remove from heat and add pasta.

1111. Divide pasta into 6 bowls, garnish with grated Parmesan and serve.

12Chef’s Secret: Keeps for 4 days in the refrigerator or 3 months in the freezer.