This recipe is the weirdest but it came out so wonderful. I was definitely inspired by pasta bolognese from Italy, but I used very asian ingredients such as carrots, rice noodles, onion… I won’t make a long paragraph on how I started this because the truth is, I had to cook with whatever I had on hand. However, I truly believe this recipe stands on its own and is extremely unique and original.
Also the pictures do not do it justice 🤷♀️
Prep and cooking time : 45 min to 1 hour
Ingredients : serves 4 people
- 1 lbs (450g) minced beef, organic, grass-fed and 85-15% fat
- 6 colourful large carrots
- 1 cup (150g) organic cherry tomatoes
- 1 tbsp onion powder
- Salt, pepper, olive oil, oregano
- 2 tbsp cream cheese (or other cheese)
- Rice noodles
The sauce :
- Clean, peel and cut your carrots in chunks
- Keep 1/3 of 1 yellow, 1 orange and 1 purple carrot and cut them in small pieces
- Keep the pieces for later, you will use them as you cook the meat
- Boil your carrots and cherry tomatoes until soft (15-20min)
- NB : Your tomatoes will be ready before the carrots so add them after the carrots or juste before they are done cooking
- Drain your carrots and tomatoes
- In a blender, mix them well until it makes a paste
- Put aside
The meat :
- In a pan, on medium-high heat, cook your minced beef with the small carrot pieces
- Once the beef is cooked and brown, lower the heat
- Add your carrot/tomato sauce and incorporate to the beef
- Add salt, pepper, oregano and onion powder to taste
- I then added 2 tbsp of cream cheese to make it creamier. NB : You could choose to add parmigiano a little later too!
- Let the mix simmer for a few minutes while your rice noodles cook
- Serve on top of your noodles
The rice noodles :
- Put some water to boil
- Cook your rice noodles in boiling water for 4-5 min
- Drain and serve on a plate
This recipe is one of those “let me get everything we have in the pantry and fridge and whip something up” kind of dish. I was really unsure of myself while making it and was not confident it would come out good but it’s DELICIOUS. I could not find a decent carrot-based bolognese recipe online and did not have enough tomatoes to make it work. So here it is!
Please reach out to me if you have already done a carrot-base bolognese sauce. I’d love to know how you did it. I mostly saw “white bolognese” recipes online that sounded delicious but I didn’t have the right ingredients to try it out. Here, the dominance of the carrots in the dish is not too strong. It comes out so creamy and tasty!
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