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Product review: Slendier pasta sauce
Slendier pasta sauce is the perfect complement for their bean pasta. Find why this is currently the only pasta sauce I’ll buy in a jar. Slendier pasta sauce The Slendier range of pasta sauce is organic, low in energy and low in carbohydrates. All of the flavours are dairy-free and vegan. In addition, most are gluten-free. The sauces come in glass jars containing 340g, suggested to be enough for 4 servings. The current available flavours are: Basil & Tomato Eggplant & Zucchini Artichoke Red Capsicum Capers & Olives Lentil and Mushroom Vegan Bolognaise Tomato, Vegetable & Chilli Slendier pasta sauce is available in the health food section of supermarkets (check…
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Recipe: Miso bolognese
Miso bolognese is an example of fusion cuisine done well, if I may say so. Miso is just another way of adding umami to the classic pasta sauce. This recipe is gluten-free if you use suitable pasta. I used red miso paste but you can use any colour. I use Feather and Bone’s organic beef mince with organs for added nutrition but plain ground beef, pork, veal, turkey or a combination would work well. You may serve this sauce with your favourite pasta (gluten-free such as this one or this one, or otherwise) or pasta substitute, such as zucchini “noodles” (zoodles), konjac noodles, steamed vegetables, etc.
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Recipe: Supercharged Bolognese
This Supercharged Bolognese might look like a regular Bolognese but it’s got a secret ingredient to make it extra nutritious: Feather and Bone’s organic beef mince with organs. You can use your own mince + organ meat blend, of course. Flavour comes, mostly, from the speck (also from Feather and Bone – you can use bacon instead), classic soffritto veggies (onion, garlic, celery and carrot) and red wine (you can use beef broth instead). The other flavour booster most Bolognese recipes don’t include is dried porcini, which adds to the umaminess of the dish. In Perú, ragú-style dishes are always made with dried mushrooms because they are included by default…
