Pasta Bolognese? Deconstructed spaghetti and meatballs, hello!
The lazy-but-health-minded cook’s gastronomic dream actualized!
To parody Mark Twain, Pasta Bolognese is nothing but Sloppy Joe with a college education.
In fact, you might just enjoy Pasta Bolognese more often because there are no meatballs to shape and simmer. It’s ready in no time! Now, dinner will be on the table in a snap!
I just served this for dinner to my entire tribe, and I watched with great pleasure as kids big and small demolished the dish at an alarming rate. I suspect the kids were tickled pink to see their bubbie could get as messy as them! I am used to making a racket with pasta sauce: Just take a look at this express Pasta Bolognese I dreamed up in a flash from leftover hamburgers! Quick, healthy, delicious, and resourceful: my war cry!
Play around with your seasonings and your meat selection, or make it meatless with tempeh!
Hold on, I’m not done.
Are you trying to stay on a low carb diet? Thought so!
You want all the great pasta dishes without the pasta?
Cabbage noodles! Forget about zoodles and shmoodles, Cabbage noodles is the way to way to go, as it has TONS of Taam!
Caboodles: My favorite!
Incredibly easy too!
– Put water to boil in a large pot.
– Half the head of cabbage and remove the cores (Nappa cabbage will work great too!)
– Slice the cabbage very thin
– When the water boil, throw in the sliced cabbage.
– Give it 2-3 minutes, until softened but still firm-tender
Now go ahead and make your favorite pasta recipes, using my Caboodles as noodles!
- 1/4 cup olive oil
- 2 pounds lean ground beef or lamb
- 6 cups canned crushed tomatoes or good quality store-bought all natural pasta sauce
- 1 cup dry red wine, optional
- 2 pouches Levana Nourishments Garden Vegetable
- Throw in any herbs or spices you like, short selection: Red pepper flakes, oregano, basil, cilantro, mint etc...
- 1 pound spaghetti, tagliatelle or other flat pasta, cooked according to manufacturer's instructions (Gluten-Free Perfect too!)
First, heat the oil in a large skillet with sides.
Then, add the beef and saute, breaking up the chunks as you go, until the meat is no longer pink, just 2-3 minutes. Stir in all remaining sauce ingredients, and cook, covered, about 15 minutes. Finally, toss in the pasta and stir it until heated through.
Serve hot. Makes 6-8 main-course servings.