Michel Richard Beet Soba Bolognese Recipes

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MICHEL RICHARD BEET SOBA BOLOGNESE



Michel Richard Beet Soba Bolognese image

I saw that Michel Richard was on "Simply Ming" and having eaten at his restaurant in Vegas, had to watch... This was what he made and it looked so incredible, I put it here for safe keeping! When he processed the beets, he added a bit of water to make it smooth. It was such a beautiful colour, so I'm off to the farmers market to try and replicate it!

Provided by Cadillacgirl

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup beet (canned or cooked and processed in a food processor )
1 lb soba noodles, cooked
1 lb button mushroom
2 tablespoons cornstarch
4 ounces pancetta
2 tablespoons sweet butter
1/2 onion, diced (he used yellow onion)
4 garlic cloves, minced with a microplane
1 pinch nutmeg
1 (4 ounce) can tomato paste
1/2 cup cream
1 teaspoon madras curry
1 tablespoon soy sauce
2 tablespoons chives, chopped
4 tablespoons parmesan cheese, grated
salt & pepper

Steps:

  • Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it's finely chopped.
  • Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.
  • Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet puree.
  • You can keep the rest of the beets in the freezer, to use another time.
  • Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper.
  • Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.

Nutrition Facts : Calories 640.3, Fat 17.9, SaturatedFat 10.6, Cholesterol 52.8, Sodium 1507.4, Carbohydrate 106.2, Fiber 3.8, Sugar 9.6, Protein 25.4

BEEF BOLOGNESE



Beef Bolognese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil
1 pound ground beef (80/20)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 large yellow onion, finely chopped
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup dry white wine
1 cup whole milk
Parmesan, for serving

Steps:

  • Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes.
  • Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
  • Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
  • Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.

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