Michel Richard Beet Soba Bolognese

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

Directions

1. 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. 2

   Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.

3. 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. 4

   You can keep the rest of the beets in the freezer, to use another time.

5. 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. 6

   Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.