Ramen with bacon bolognese sauce
What if we reinvented the classics? These ramen noodles with Bolognese sauce and bacon are the perfect fusion of comfort food and gourmet delight. The secret: a sauce simmered with lean ground beef, red wine, tomatoes, garlic, onion, and El-Ma-Mia meat spaghetti sauce seasoning.
Ingredients
- 150 g (1/3 lb) of thick bacon slices, diced
- 30 ml (2 tbsp) of olive oil
- 1 chopped onion
- 15 ml (1 tbsp) chopped garlic
- 450 g (1 lb) lean minced beef
- 125 ml (1/2 cup) of red wine
- 1 can of diced tomatoes (796 ml)
- 45 ml (3 tbsp) tomato paste
- 20 ml (4 tsp) of El-Ma-Mia regular or spicy seasoning for meat spaghetti sauce
- Pepper to taste
- 250 ml (1 cup) of halved cherry tomatoes
- 4 packs of 85 g ramen
- 60 ml (1/4 cup) chopped fresh basil
- 250 ml (1 cup) of grated Parmesan cheese
Steps
- Heat a large saucepan over medium heat. Cook the diced bacon for 5 to 6 minutes, until golden brown and crispy. Transfer to a plate lined with paper towels.
- Remove the excess fat from the pan, then heat the oil in it over medium heat. Cook the onion for 2 to 3 minutes.
- Add the garlic and continue cooking for 1 minute.
- Add the ground beef and cook for 5 to 6 minutes, breaking up the meat, until it has lost its pink color.
- Pour in the red wine and heat for 3 to 4 minutes, until it has almost completely evaporated.
- Return the bacon to the pan. Add the diced tomatoes, tomato paste, and seasoning. Add pepper and stir. Bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally.
- Add the cherry tomatoes and continue cooking for 3 minutes.
- Meanwhile, cook the ramen for 2 minutes in another pan filled with boiling water. Drain.
- Divide the ramen among four bowls. Top each portion with sauce, chopped fresh basil, and grated Parmesan cheese.
