This vegetarian pasta entrée is made from carrots sourced locally from the farmers markets in San Diego. The pasta is made in-house at JSix restaurant by Chef Anthony Sinsay using carrot juice in the dough. The Bolognese sauce is identical to the preparation of its meat laden father only without the meat. In place of the ground meat, Chef Sinsay uses ground carrots. The texture and even the flavor still has a hearty feel to a classic spaghetti Bolognese. It's finished with a pesto sauce made from carrot tops and pistachios, and a house-made lemongrass ricotta.

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