Michel Richard Beet Soba Bolognese

"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!"
photo by a food.com user photo by a food.com user
Ready In:




  • 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.

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<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
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