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Meat Sauce with Tagliatelle MICHAEL SYMON

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Have some left over meatballs? Use them here!

1 pound bunch carrots (peeled, cut in 3-inch pieces on bias)
2 tablespoons olive oil
1 teaspoon dried oregano
1/4 cup red wine vinegar
1 garlic (peeled, smashed)
1/2 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
1 pound dried tagliatelle pasta
2 tablespoons olive oil
1 small yellow onion (peeled, finely diced)
2 cloves garlic (peeled, minced)
3 tablespoons tomato paste
6 leftover meatballs (Michael Symon’s Beef Meatballs with Mushroom Gravy Recipe)
1/2 cup whole milk
1/4 cup pasta water
Kosher salt and freshly ground black pepper (to taste)
1/4 cup mint (torn)
1/2 cup feta (crumbled)

Preheat oven to 400ºF.
Place the carrots on a parchment lined baking sheet and drizzle with olive oil. Season with salt and pepper. Place in the oven to roast for about 20 minutes, until golden and cooked through. Set aside to cool.
For the Vinaigrette: In a mason jar, add the oregano, vinegar, garlic clove, and olive oil. Cover and shake vigorously to blend. Season with salt and pepper. Set aside.
For the Bolognese: Bring a large pot of salted water to a boil. Drop the pasta and cook for 1 minute less than the package instructions.
Preheat a large saute pan over high heat and add the olive oil. Add the onions, and garlic. Season with salt. Cook while stirring occasionally until the onions begin to soften. Add the tomato paste and meatballs. Break up the meatballs so they resemble coarse ground meat and then add the milk, pasta and pasta water and toss to combine. Season with salt and pepper.
To Serve: Remove the tagliatelle and bolognese to a platter and drizzle olive oil on top to serve.
Top the roasted carrots with the vinaigrette, mint, and feta and serve on the side.
Tip: Perfect sauce to freeze for an easy weeknight dinner. Reheat the sauce to serve on pasta or with breaded chicken cutlets.

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