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Spiralized Sweet Potatoes with Bolognese Sauce

While the use of THE COOKS’ BIBLE as a foundation for my complete cookbook exercise had a great start, a trip to a bookstore today led me to a new foundational book,  The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table.

My method of choosing recipes is to flip through the book and choose one, but once it is done, I will only return to it if we are having company over!

Choice Number One:  Spiralized Sweet Potato Noodles with Mushroom Bolognese Sauce, a dish that ticks all the boxes for me.  Noodles.  Mushrooms.  Tomatoes.  Spice.   There is no combination of those ingredients that is not good!  Well, within reason.

Gadgets:  Spiralizer and wand mixer.    The book recommends using the largest setting for the noodles, and at first blush they look too big.  5.5mm was the largest I had.  

I don’t want to steal the recipe from the book and plop it here, so I modified it, just as I did when I made it.

Spiralized sweet potato, with skins, of course.

The sauce should be thick, and sprinkled with bits of mushroom and onion.

Sweet Potato Noodles with Bolognese Sauce

Serves: 2
Cooking Time: 40

Ingredients

  • 1/2 large sweet potato
  • One large yellow onion
  • 6 crimini mushrooms
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • Pepper to taste
  • 1 tablespoon white balsamic vinegar
  • 6 diced cherry tomatoes
  • 2 eight ounce cans of pureed tomatoes
  • 2 tablespoons finely minced garlic
  • Grate Perorino Romano cheese on top of prepared dish.

Instructions

1

Dice the entire onion as small as you can, within reason. Do the same thing with the mushrooms.

2

In a large pan, large enough for all the ingredients, heat about 1/4 cup of olive oil.

3

Once the oil starts shimmering, add all the onions. Saute and stir until the onions are browned.

4

Using an immersion blender, puree the onions. No need to be compulsive about it, as a few stray larger onions is actually desired.

5

Add the mushrooms and cook until most of the water from the mushrooms goes away.

6

Add all the other ingredients, except the cheese and sweet potato. Simmer on low heat for 20 minutes.

7

Spiralize as many sweet potato noodles as you'd like. For me, the 1/2 of a very large sweet potato served two hungry people. That will leave enough sauce for at least another two servings.

8

Place "noodles" into a pot of boiling salted water. The amount of time will be impacted by how big you make the "noodles". I used a 5.5mm cutting plate and found the noodles needed a minute to minute and a half. At that time they will be crunchy, but cooked.

9

Place noodles into a bowl and add enough sauce to completely coat the noodles. It should be quite thick.

10

Place noodle/sauce mixture onto plate and grate cheese on top.

11

Enjoy

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