Bolognaise with an Asian Twist
The other night it was 6pm and no plans had been made for dinner (again). There was a steady stream of little people making ‘hungry’ statements. We needed a meal on the table, and quickly!
Thankfully there was some beef mince in the fridge, but we had precious little in the way of vegies ☺
Thanks to some inspiration from one of our favourite food bloggers (and sending the children off to read a book together quietly), less than 20 minutes later we were sitting down to a hot meal.
Not only does this recipe feature pantry staples, it is grain free, low carb, and AIP / paleo friendly. It was also a bonus that this bolognaise didn’t contain tomato (which tends to cause some reflux problems for some in our family).
And our only vegetable – the humble carrot – supplied a gorgeous colour and the crunch …
Easy Bolognaise with an Asian Twist
1kg beef mince
2 cloves garlic, minced
2 tbsp tamari or soy sauce
2 tbsp orange juice (or 1tbsp lemon juice)
1/2kg carrots, made into noodles, shaved ribbons or julienned
fried shallots or toasted sesame seeds, to serve
- If necessary, pat mince dry with paper towel.
- Heat a large heavy-based frypan over medium-high heat. Add mince and garlic, stirring frequently, until well browned and cooked through.
- Meanwhile, place carrot noodles in a large bowl and cover with boiling water. Place a dinner plate over the bowl as a ‘lid’ and let carrots soften as you finish preparing the mince.
- Stir through soy sauce and orange or lemon juice through the mince. Taste, and season if necessary.
- Drain carrots well, then place on a plate topped with the mince mixture.
- Serve garnished with fried shallots or toasted sesame seeds.
Based on a recipe by Jules Clancy