Celery Root Bolognese

Celery Root Bolognese

260g celery
260g carrot
380g onion
400g celery root
90g garlic
35g jalapeno
90g olive oil
10g salt
290g red wine
75g soy sauce
1000g canned plum tomatoes
350g heavy cream

In a food processor, mince the celery, carrot, onion, celery root, garlic, and jalapeno. The vegetables should be finely minced and not a paste. Heat the olive oil in a large pan. When the oil is hot, add the vegetables. Cook the vegetables until they release their water and begin to brown. Add the salt and continue to stir the vegetables, allowing them to cook until a dark golden brown. When the vegetables are evenly browned, add the red wine. Cook the wine until it is almost evaporated. Add the soy sauce and the tomatoes. Turn the heat down and cook the mixture slowly. As the mixture cooks, stir occasionally and break up the plum tomatoes. When the mixture cooks down and the tomato liquid is evaporated by half, add the heavy cream. Continue to cook the mixture until the color of the base darkens again and half the volume of cream evaporates. Let the mixture cool and reserve.