Green Bolognese
by Asaf Feit | Beef, Decrease Vata, Fall, Hard to Digest, Hot & Oily, Kidney Yang Deficiency, Lunch, Recipes, Slowing, Spring, Winter |
Green Bolognese
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Lunch, Main Course
- 1/2 / 1.10 kg. / lbs. ground beef Vata - - Pitta ++ Kapha ++
- 2 Tbs. sesame oil Vata - - Pitta ++ Kapha 0
- 1 onion Vata - - Pitta + Kapha -
- 2 carrots Vata - Pitta 0 Kapha - -
- 1/2 bunch parsley Vata 0 Pitta 0 Kapha - -
- 1/2 bunch coriander Vata + Pitta - - Kapha -
- 1/2 bunch dill Vata - Pitta + Kapha +
Spices:
- 1/2 tsp. coriander seeds ground (Vata + Pitta - - Kapha -)
- 1/4 tsp. cinnamon Vata - Pitta + Kapha - -
- 1/4 tsp. black pepper ground (Vata - Pitta + Kapha - -)
- 1/2 tsp. curry or turmeric Vata + Pitta - Kapha - -
- 1/2 tsp. salt Vata - - Pitta 0 Kapha +
In a food processor, blend all the vegetables with 1 cup of water until evenly pureed.
Heat the sesame oil in a wide and heavy cooking pan.
Crumble and sear the ground beef until its color has changed.
Add the spices and mix well.
Add to the cooking pot the blended vegetable mixture and bring to boil.
Lower the flame, cover and cook for about an hour.
Make sure there are enough liquids.
