Viking Bolognese

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VIKING BOLOGNESE.

Ingredients:
Viking plant life - 300 g
Buckwheat paste (pens) - 200 g
Fresh tomatoes (chopped) - 300 g
Carrots (grated) - 100 g
Fresh spinach - 50 g
Leeks tops (chopped) - 2 tbsp.
Basil (preferably fresh + minced) - 2 tsp.
Thyme (preferably fresh) - 2 tsp.
Oregano - 2 tsp.
Salt - 2 tsp.
Garlic oil - 2 tsp. (can be omitted)
Frying oil (coconut oil recommended)
Grated parmesan cheese (preferably fresh) - sprinkled on before serving

Directions:
1: Put a large pot of water to boil under a lid. Add a little salt and a little olive oil so the pasta doesn't clump together.

2: When the water boils, add the paste. Remember to rinse under cold water when the pasta is done.

3: Heat a large saucepan to the sauce and add oil to frying. Roast plant herb on medium-high heat for a few minutes.

4: Add the rest of the ingredients except parmesan cheese. Simmer at medium heat for approx. 10-15 min. - Remember to stir in the pan periodically.

5: Just before the sauce is done, add 2 tbsp. Parmesan cheese.

6: Put pasta in the bottom of a deep plate and pour sauce on top. Top with parmesan cheese and possibly a few leaves with fresh basil.

See more recipes and shop at Viking Plant Food here.
 

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