Sweet Potato Noodles with Beef Bolognese
I have made a delicious beef bolognese on top of a bed of sweet potato noodles. Doesn’t that sound flipping fantastic? During high school, I used to look forward to hump day every week. Let’s get real for one second though- when I was in high school, the term “hump day” did not exist yet. I absolutely loved Wednesdays, but not just because they signaled I was halfway finished with the school week. Wednesdays were awesome because it was pasta day in the cafeteria. I would grab an obnoxiously red colored tray, slam down a plate, and scamper over to the pasta counter. I believe I had my choice of fettuccine or bow-ties. I usually went for the fettuccine because well… I loved making a mess with my food. On to the toppings. Meat sauce, meat sauce, meat sauce. I actually think I looked forward to Meet Sauce Wednesdays with pasta as a condiment. I heaped it on top of my small pasta mound and spread Parmesan cheese all over my pile. Man, did I feel like a winner after I was through. I really did though…
It wasn’t until way after I had graduated high school, I discovered that heavily loading up carbohydrates (in the form of pasta noodles) wasn’t my body’s favorite activity. No, I don’t have an allergy to gluten, but boy do I feel better without it most of the time. There are days where I workout really hard, ready to get down on a giant hamburger WITH the bun after I’m done. Most days though, when I’m at home cooking, I prefer to omit the starchy carbohydrates and replace them with some starchy vegetables instead. IN COME THE SWEET POTATOES! Sweet potatoes are one of my favorite staples. I can snack on them with some cashew butter and cinnamon, I can mash them up, and now I can make noodles out of them?! This makes for an exciting time, let me tell you. I couldn’t skimp out on the meaty bolognese, so feast your eyes and please your bellies…
- 2 pounds sweet potatoes as round as you can find them
- 4-5 strips of bacon cubed
- 1 pound grass-fed ground beef
- 2 tablespoons ghee or pastured butter
- 2 tablespoons Extra virgin olive oil
- 1/2 yellow onion diced
- 1 large zucchini diced
- 2 carrots diced
- 1 rib of celery diced
- 2 teaspoons Garlic Seasoning
- 2 garlic gloves minced
- 6 ounces tomato paste
- 1/2 cup dry white wine
- 1/2 cup full-fat coconut milk
- sea salt and pepper to taste
- olive oil cooking spray
|Cook Time||10 minutes|
|Prep Time||10 minutes|
- Wash the sweet potatoes under warm water with soap. These puppies are dirty, so scrub them real clean... now, pat them dry! Remove the skin with a vegetable peeler, and chop off the ends of each potato.
- Using your handy dandy spiralizer (the "C" blade will work wonders), spiral cut all of the potatoes and place the remains into a large bowl. Coat the sweet potato "noodles" in the olive oil.
- Place the sweet potato noodles into a large pan on medium-low heat. Let them cook for several minutes, until they are soft. Add garlic powder, and salt and pepper to taste. Transfer the noodles into a large bowl.
- Scrape out the pan and cook the bacon cubes until crunchy. Now, you can either cook the vegetables in the rendered bacon fat OR you can dispose of it and use butter-- your choice. Either way, transfer the bacon to a paper-lined plate for use later.
- Cook the onion, carrots, celery and zucchini until the onions appear translucent. Now, add in the garlic gloves and cook for another minute or so.
- Add in the beef and cook until brown. Then, add in the coconut milk, wine, tomato paste and cooked bacon cubes. Let it simmer for several minutes until the alcohol cooks out, and everything is well combined and appears thick.
- Transfer the delicious bolognese on top of your sweet potato noodle mound, and there you have it. Pure deliciousness.
There is no Nutrition Label for this recipe yet.