Bolognese Sauce and Sweet Potato Noodles

Tomorrow is my twenty-second birthday. At this point, I still feel excited about getting a little older; I think because all of the people who I work with and many of my friends are actually older than me, and I sometimes feel a little immature telling people that I’m only 21. I’m a little scared though, that this might be the last birthday that I feel this way. It’s not necessarily that I’m afraid of getting older.  I’m done school, I have a job that I love, amazing friends, a good apartment, and I’m optimistic about my dating life. It’s just that I think I might miss the feeling of unlimited time. Of thinking that I can travel to a hundred new places, all before I have to settle down and have babies, or that I can date a bunch of different guys before I feel like I have to get married to one of them, or that it’s acceptable to make irrational decisions like drinking a bottle of wine to myself or buying a dress that costs more than I should be spending, before I have to start acting responsible.

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Obviously, none of this has anything to do with bolognese sauce. Or sweet potato noodles. I’m pretty sure that in regards to the things that I cook, I act more like I’m 40 with house full of kids.

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But I am on a bit of a health kick lately, and even though I love pasta and carbs more than a lot of things, these sweet potato noodles are a pretty delicious option if you’re in the mood for something a little different. And seriously, what is more comforting and impressive than a good bolognese sauce?

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Bolognese Sauce

Serves 6 – 8 (or use in a 10 x 12 inch baking dish for lasagna) 

Adapted from Calgary Cooks – Ronaldo Coladon from Cucina in Calgary, Alberta 

1/4 cup Olive Oil

1 stalk Celery, sliced

1/2 Carrot, sliced

1 Onion, diced small

2 lbs Ground Beef

2 tbsp Minced Garlic

1 Bay Leaf

1 tsp finely chopped Fresh Oregano (or 1/2 tsp Dried)

2 tsp finely chopped Fresh Basil (or 1/2 tsp Dried)

1 1/2 cups Red Wine

4 cups Canned Tomatoes

Freshly Ground Black Pepper, to taste

1. Heat the olive oil in a large pot on medium-high. Add celery, carrots, and onions and cook until soft, about 10 minutes. Stir in the beef, garlic, and fresh or dried herbs and sauté for 2 minutes.

2. When the meat is browned, add the red wine and reduce until the liquid has evaporated, 10 to 15 minutes. Add the tomatoes, reduce the heat to low and simmer for 1 hour. Break up the tomatoes with the back of a spoon, add freshly ground pepper to taste, and serve.

Sweet Potato Noodles 

Makes 2 Servings (depending on size of potato) 

Adapted from Against All Grain 

1 Sweet Potato, peeled & spiralized

Olive Oil to coat pan

Sea Salt, to taste

1. Once sweet potatoes are spiralized into noodles (using either a vegetable spiralizer or a julienne peeler), heat a little olive oil in a large frying pan. Add the noodles, in batches if necessary, and cook over medium heat for about 6 – 7 minutes, until the sweet potato is soft, tossing throughout cooking time. Top with sea salt to taste and serve with desired sauce.

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2 thoughts on “Bolognese Sauce and Sweet Potato Noodles

  1. I never thought of using sweet potatoes as noodles- what an inventive and healthy option! 😀 I feel the same as you, I’m turning 21 next year and everyone at uni is older than me – graduating next year though and i really don’t want to think about all the responsibilities that’ll be placed on me soon!!

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