Sweet potato noodles – pasta’s heroic substitute – is a supreme match for a bubbling bolognese pulled straight from the fire. Long golden tendrils filled with earthy flavors pay tribute to traditional Italian cuisine, upstaged by a paleo plot twist.
Sweet potato noodles:
- 1 package (16 ounces) of sweet potato noodles, or 2 sweet potatoes spiralized
- 2 teaspoons extra virgin olive oil (100% pure olives with no other oil additives, such as Lucini)
- 1/4 cup filtered water
- 2 teaspoons extra virgin olive oil (certified 100% pure olives with no additives, such as Lucini)
- 1 yellow onion, small dice
- 1 pound organic grass-fed ground beef
- 1/2 tablespoon organic, dried rosemary
- 1 1/2 cups organic tomato sauce (such as Rao’s marinara sauce or Organicville)
- Pink Himalayan or Celtic sea salt
- 1/2 cup raw, unsalted cashews
- 1 1/2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pink Himalayan or Celtic sea salt
- Spiralizer (optional)
- Frying pan
- Medium saucepan
- Food processor
To make the bolognese sauce, warm the olive oil in a frying pan over medium-high heat. Add the diced onion and cook for about 10 minutes, using a spatula to regularly flip and keep the onions from burning. Set aside.
In a separate or now-empty frying pan, cook the ground beef, dried rosemary, and a small pinch of salt over medium-high heat until the beef is cooked through, about 10 minutes. Use a spatula during the cooking process to break up the ground beef. Set aside.
To prepare the noodles, heat the olive oil in a medium saucepan. Add the noodles and cook, stirring regularly to keep them from tangling, for 5 minutes.
Add the filtered water and cover the saucepan, allowing the noodles to steam cook for an additional 10 minutes, stirring once or twice.
While the noodles are cooking, place the cashews, nutritional yeast, garlic powder and salt in a food processor and pulse until a powder forms (reminiscent of parmesan cheese).
Once the noodles have cooked, add the onions, ground beef, tomato sauce, and cashew cheese, incorporating the noodles and bolognese sauce completely. Season with salt and pepper, to taste. Serve hot.