Bunashimeji (beech) mushrooms and green onions (instead of herbs) - that's not very authentic bolognese either. Awww...
Whatever. As long as it is delicious! And indeed, absolutely delicious. On a lucky day, a dish made with twists and turns can be a successful homemade dish.
This bolognese sauce is very flavorful with generous use of vegetables (celery, tomato and tomatoes) and most importantly, the natural tangy-sweetness of the tomato gravy is superbly balanced by this secret ingredient - anchovy fillets.
Rice Vermicelli with Homemade Bolognese Sauce 肉酱米粉
Ingredients 2 organic celery, 1 organic carrot, 1/2 big onion, a small piece of ginger, 3 cloves of garlic - all to be finely chopped. Finely chop or blend 3 roma tomatoes. Set aside. Marinade 1/2lb organic ground chicken with 1tbsp cooking wine, 1 tsp soy sauce and pinch of white pepper, set aside. Marinade 1 pack 4 oz bunashimeji (beech) mushrooms with 1tsp cooking wine and 1/2tsp soy sauce, set aside. Prepare 1 pack of pre-cooked thick rice vermicelli (use any noodle you prefer). Mash up anchovies fillet from a tin, set aside.
Directions: Heat some oil in a deep pot. Saute the onions, ginger till onions turn translucent. Add in carrots, fry for about 8-10 mins till carrots slightly softened. Add in celery, garlic and some chicken stock and allow the mixture to cook. Add in chicken and continuously break them up into the mixture. Mix the ground chicken bits into the veggie mixture. Add the tomatoes and mushrooms. Simmer the mixture for 15 minutes or more till chicken is cooked and flavors are developed. Add in mashed anchovies, mix well, and simmer for about another 10 minutes till deeper flavors are developed. Dash of ground white pepper and crushed red pepper flakes for the spice kick. Garnish generously with green onions.
Served with sauteed baby kale by the side and you can mix that into your noodles as you wish when you slurp the noodles!
Tag: anchovy bolognese, rice vermicelli
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