Wednesday, May 23, 2012

Bolognese on Glass Noodles (Gluten-Free)

I pound freshly ground/mince grass fed beef
28 ounces roasted tomatoes, blend
2 garlic cloves, crushed
1/2 cup fresh basil pesto
1 white onion , chopped
1 handful fresh basil, chopped
Extra virgin olive oil
Sea salt and black pepper
1 packet glass noodles/vermicelli

In a large frying pan on medium high heat, drizzle enough olive oil to cover the bottom. When hot, add onion, garlic, and ground sirloin.  Stir continuously to cook and brown. Add all the wet ingredients and continue stirring until it starts to bubble. Reduce heat, cover, and let simmer slowly for 30 minutes, stirring occasionally. Season with sea salt and black pepper. Set aside.

Bring a large saucepan of water to boil. Remove from heat. Add glass noodles. Set aside for 3 to 4 minutes to soften, or until al dente, then drain. Cut noodles into small pieces with a pair of scissors (optional) and toss into the bolognese sauce.

Serve hot on a large pasta bowl with fresh parmesan cheese on the side and fresh bread. Drizzle with extra olive oil over the top and garnish with fresh basil. 


Mary said...

Mia, i never thought of using glass noodles this way! how clever!

Mia said...

Mary - My sentiments exactly! I've cooked with glass noodles for years - always asian style. My family prefers it with glass noodles now.

Shema George said...

Wow - You just added fuel to my hunger...I wish I could grab that bowl out of the screen!!

Mia said...

Thank you!

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