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Roasted Onion Noodles with Bolognese

Roasted Onion “Pasta” Noodles
4 large vidalia onions
olive oil
Kosher or finely ground sea salt
freshly ground black pepper
One Recipe Bolognese Sauce- If you are strict Paleo, leave out the Parmesan Cheese
Preheat oven to 400 degrees. Cut root and stem end from the onions, peel, and slice into 1/4 inch slices. Separate rings and place in a large roasting pan. You may have to use 2 pans.  Drizzle with a generous amount of olive oil and sprinkle with a bit of salt and pepper. Roast for 30 minutes or until onions become tender and begin to brown, some pieces may even toast up a bit- yum! You may want to give them a stir halfway through roasting. Plate and top with Bolognese Sauce, or another sauce or stew of choice. Serves 4.
Note: I case you were wondering, I did not experience any re-belch-a-burp-atation with the onion pasta. But a breath mint is suggested

Bolognese Sauce:
1/4 cup olive oil
One medium onion, finely chopped
2 celery stalks, minced
2 carrots, peeled and minced
3 cloves garlic, minced
1 pound lean ground beef
1 (28-ounce) can tomato sauce –I use Pastene Kitchen Ready
1/4 cup fresh Italian flat leaf parsley, chopped
8 fresh basil leaves, chopped
1 tsp. Kosher salt
Fresh ground black pepper to taste
1/4 cup grated Parmesan or Pecorino Romano cheese
1/4 cup good red wine
1-2 T. butter– Trust me on this one!

In a large skillet heat oil over medium heat. When oil is heated and almost smoking, add onions, celery, and carrots and cook until onions are golden and vegetables are tender, stirring occasionally. Add garlic and sauté one minute. Add ground beef and cook until beef is no longer pink. Add the tomatoes, parsley, basil, salt and pepper. Cook over medium heat until cooked through and thickened. Add cheese, wine and butter and stir until butter is melted and cheese is blended. Re-season with salt and pepper if necessary. Serve over hot veggie noodles, a large garden salad.. Don’t forget a nice bottle of Chianti and some fun Italian music.


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