I am a pasta guy. I am also a bolognese sauce guy. Bolognese, well the idea behind it, is just so darn good that it crosses boundaries and allows for plenty of interpretation and extrapolation. Recently we made a white soffrito (fennel, onion, celery, garlic) and used that as the base for ground shrimp. We seasoned the mix with Old Bay and then some canned tomatoes brought everything together. In this first run we left out the traditional milk and wine, instead using a heavy dose of Chartreuse to deglaze the soffrito pan which added an intense herbal note to the base. We paired it with ricotta dumplings to a play off one of my personal favorites, ricotta gnocchi in bolognese sauce. This seafood variation showed quite well and we may be indulging in it again soon.