The lazy-but-health-minded cook’s gastronomic dream actualized.
Deconstructed Pasta and Meatballs. To parody Mark Twain, Pasta Bolognese and Sloppy Joe are nothing but spaghetti and meatballs with a college education. You might just enjoy the dish more often if there are no meatballs to shape and simmer. I just served this for dinner to my tribe, and I watched with great pleasure as kids big and small demolished the dish at an alarming rate. I suspect the kids were tinkled pink to see their bubbie could get as messy as them! I am used to making a racket with pasta sauce: Just take a look at this express Pasta Bolognese I contrived in a flash from leftover hamburgers!
Play with your Pasta Bolognese!
Play around with the seasonings and the kind of meat, highjack the Italian Pasta Classic and end up, as I just did, with a Moroccan Lamb Pasta. Sorry, this Moroccan cook just can’t help it! Scroll down, you’ll see how I pull this off.
Hold on, I’m not done.
Trying to stay on a low carb diet?
Thought so! You want all the great pasta dishes without the pasta?
Cabbage Noodles = Caboodles. Forget about zoodles and shmoodles, Cabbage noodles is the way to go, as it has TONS of Taam!
MY favorite. Incredibly easy too!
- Put water to boil in a large pot.
- Half the head of cabbage and remove the cores (Nappa cabbage will work great too!)
- Slice the cabbage very thin
- When the water boils, throw in the sliced cabbage.
- Give it 3-5 minutes, until softened but still firm-tender
Now go ahead and make your favorite pasta recipes, using my Caboodles as noodles!
Gluten-Free Pasta Bolognese
Nothing beats this brand; not just delicious, but nutritious through the roof. Check out all items in their line! One more delicious and nutritious than the other. This is all I ever use, for all kids big and small. Why waste calories on low fiber and low protein wheat pasta if I can have many times the amount of nutrition in a 2-oz serving with whole grain AND gluten-free pasta?
Jazzing it up with “bacon”!
It will kick the flavors out of the ball park! For an occasional splurge. Scroll down for instructions.
- 1/4 cup olive oil
- 8 cloves garlic
- 1 large onion, cut in chunks
- 3 ribs celery, peeled and cut in chunks
- 1 bunch flat parsley
- 1 bunch basil, leaves only
- 1 large carrot, shredded
- 2 pounds lean ground beef
- 6 cups canned crushed tomatoes
- 1 cup dry red wine, optional
- 2 tablespoons paprika
- 2 tablespoons oregano
- 1 pound spaghetti, tagliatelle or other flat pasta, cooked according to manufacturer's instructions (Gluten-Free Perfect too! Love the Explore Cuisine Brand)
Heat the oil in a large skillet with sides. In a food processor, Finely grind the garlic. Add the onion, celery, parsley and basil, and grind fine but not mushy. Add the ground mixture and the shredded carrot to the skillet, and saute until most of the liquids evaporate. Add the beef and saute, breaking up the chunks as you go, until the meat is no longer pink, just 2-3 minutes. Stir in all remaining sauce ingredients, and cook, covered, about 30 minutes. Toss in the pasta and stir until heated through.
Pasta with Moroccan Lamb Sauce:
Substitute cilantro and mint (leaves only) for the basil, lean ground lamb for the beef, and ground cumin for the oregano. Proceed just as above.
Jazz it up with “bacon”!
Saute a few strips of good quality beef or lamb “bacon” until completely rendered. Crumble the bacon. Proceed with the recipe just as above, using the “bacon oil instead of olive oil, and add the crumbled bacon to the end dish.