Family Recipe My Grandmothers Chinese Spaghetti Bolognese Gf Paleo Df

CHINESE SPAGHETTI BOLOGNESE

Steps:

• Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
• Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
• Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
• Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
• Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

FAMILY RECIPE: MY GRANDMOTHER'S CHINESE "SPAGHETTI" BOLOGNESE (GF, PALEO, DF)

Steps:

• Preheat oven to 400F.
• Place squash on the oven tray and let it bake for 5-10 mins or until you can cut the squash in half. This will make it easier to cut into your squash.
• Cut your squash in half lengthwise. Scoop out all the seeds.
• In a roasting pan (make sure it has edges), lay your squash flesh side down, skin side up. Pour over a little water so that it comes barely covers the bottom of the tray.
• Bake for 35-45 minutes till tender. Take out of the oven to let it cool
• Use a fork to scrap so you get beautiful strands of spaghetti squash. Sprinkle salt on your squash.
• In a hot pan, add your mince turkey, carrot and onions. Keep stirring to break up the turkey.
• After 1-2 minutes, add in your garlic.
• When your turkey has just turned brown, add in your chicken broth, soy sauce, sugar and tomato paste, Italian seasoning and black pepper. Mix.
• When the stock starts boiling, turn it down to a simmer. Cook for 10 minutes.
• Mix cornstarch with 1.5 tbsp of water. Add your slurry mixture. Allow the cornstarch to mix and cook through for another 1-2 minutes or till thick.
• Taste and adjust.