Get creative in the kitchen by adding a Japanese twist to an Italian classic! White miso provides depth, and amplifies the savoury, meaty flavours in this dish. No Yolks® Extra Broad Noodles are perfect for capturing all that saucy goodness.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Extra Broad Noodles
2 tbsp (30 mL) vegetable oil
1 lb (500 g) lean ground beef
1 small yellow onion, diced
2 celery stalks, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1/3 cup (75 mL) sliced green onion, divided
1/4 cup (60 mL) white miso paste
2 tbsp (30 mL) tomato paste
2 cups (500 mL) strained tomatoes (passata)
1 can (400 mL) coconut milk
1 cup (250 mL) no-salt added beef broth
2 bay leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) shaved Parmesan
1. Heat oil in a large skillet set over medium heat; cook ground beef with salt and pepper for 5 to 7 minutes, stirring occasionally and breaking up with a wooden spoon, until evenly browned. Add onion, celery, carrots garlic and 3 tbsp (45 mL) green onion. Cook, stirring occasionally, for 8 to 10 minutes, or until onions, celery and carrots are softened.
2. Add miso and tomato paste; cook, stirring, for 1 minute, or until beef and vegetables are well coated. Add strained tomatoes, coconut milk, beef broth and bay leaves; bring to a boil. Reduce heat to medium-low and simmer for 12 to 15 minutes or until thickened. Remove and discard bay leaves.
3. Meanwhile, in a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside.
4. Divide noodles evenly among serving plates. Top evenly with Miso Bolognese and shaved Parmesan cheese and garnish with remaining green onion.
Substitute ground beef with turkey, chicken or pork if desired.
