Michel Richard Beet Soba Bolognese Recipe

Name: Michel Richard Beet Soba Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.
3
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.
4
You can keep the rest of the beets in the freezer, to use another time.
5
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.
6
Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.

852

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup beet (canned or cooked and processed in a food processor ), 1 lb soba noodles, cooked, 1 lb button mushroom, 2 tablespoons cornstarch, and more.

Yes, Michel Richard Beet Soba Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Michel Richard Beet Soba Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions