Slow cooked onions, carrots and garlic added to RollinGreens Classic Salt & Pepper ME’EAT, cooked in a tomato sauce. Served on a nest of fresh fettuccini noodles topped with parmesan cheese and olive oil.
Serves 4 People
Ingredients
For Classic Salt & Pepper ME’EAT
- 1 Bag RollinGreens Classic Salt & Pepper
- 2 cups water
- 2 T olive oil
For Pasta
- 1 package of fresh fettuccine noodles
For Bolognese
- 1 yellow onion
- 2 yellow carrots
- 3 cloves garlic
- 1 T olive oil
- 1 large can tomato sauce
For Toppings
- 1/2 cup parmesan cheese
- Touch of olive oil
- One sprig of fresh basil
Instructions
- For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium.
- Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the pasta, in a large pot boil water with salt. Place pasta in boiling water until al dente.
- For the Bolognese, dice onion, carrot, and garlic, set aside.
- In a medium pot, heat to medium-low and add olive oil once pot is heated. Add diced carrots to pot and cook until you see them start to brown. Add onions to carrots and cook until golden brown, then add garlic and stir. Cook for 1-2 minutes. Add the can or jar of tomato sauce and the cooked Salt & Pepper ME’EAT to pot. Stir. Cook for 5 minutes.
- Twirl pasta around the tongs, distributing your portions evenly onto your serving bowls or plates. Add sauce to each plate.
- Finish the dish with Parmesan and topped with a leaf of Basil.
-Enjoy Chef Ko
