Bolognese on Glass Noodles (Gluten-Free)

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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. 

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