Saffron Bolognese With Feta Cheese And Sweet Potato Noodles Recipes

HOMEMADE SAFFRON PASTA

Steps:

• Soak saffron threads in hot water for 30 minutes.
• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt and saffron water. Gently beat eggs, saffron, and water using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball. Add more water, 1 tablespoon at a time, if dough is too stiff.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into lasagna sheets or tagliatelle.

SLOW COOKED BOLOGNESE SAUCE WITH SWEET POTATO NOODLES

Steps:

• In a large pan heat the olive oil over medium heat.Add the onion and cook for 5 minutes.Add the garlic and cook for 30 seconds.Add the ground beef and cook until brown.Remove from the heat and transfer into a slow cooker.In a food processor place the carrots and celery and pulse a few times until chopped.Transfer the carrot celery mixture to the slow cooker.Add the tomato sauce, bay leaves and thyme springs.Mix, cover with a lid and cook on low for 8 hours.Remove the lid, discard the bay leaves and thyme springs and season to taste with salt and black pepper.Add the cinnamon and parsley and mix to combine.Bring a large pot of salted water to a boil.Add the sweet potato noodles and cook 1 ½ -2 ½ minutes or until tender.Drain the noodles and return to the pot.Add the sauce and mix to combine.Serve immediately.