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Pasta Bolognese, Roasted Potatoes and Tomatillo Sauce, Onion Foccacia

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Ian was cooking tonight, and he made a lot of starch.

The salsa was a purée of tomatillos, lemon juice, lime juice, onions, jalepenos, and chile powder.

For the pasta sauce, first bake tempeh in a marinade. Purée with garlic and carrots. Sauté fennel, red pepper flakes, bay and oregano. Add the purée and cook for a few minutes. Add red wine and tomatoes. While that cooks, make another purée of green beans and peas. Add this to the sauce and cook for 5-10 minutes, until tender. Add salt to taste.

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