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Chicken Bolognese over Kohlrabi Spaghetti

Chicken Bolognese over Kohlrabi Spaghetti

Rorie Weisberg / Kosher.com

Type: Meat Prep Time: 60 minutes Level: Easy Pesach: Without Kitniyot


Chicken Bolognese
1 teaspoon salt
2 tablespoons oil, for sautéing
1/4 teaspoon cinnamon
1/2 teaspoon coarse ground black pepper
2 tablespoons orange juice
1 large sweet onion, finely diced
2 tablespoons tomato paste
2 and 1/2 cups Tuscanini Crushed Tomatoes
1 15-ounce can tomato sauce
2 tablespoons fresh parsley, chopped
3 fresh or dried bay leaves
1 pound ground white meat chicken
1 pound ground dark meat chicken
2 cubes Gefen Crushed Garlic

Kohlrabi Spaghetti 
1-2 cubes Gefen Crushed Garlic (to taste)
1-2 tablespoons olive oil
4-6 kohlrabi (depending on size)
salt, to taste

Prepare the Chicken Bolognese:

In a deep, large pan sauté onions in oil on a low flame till very soft. Add garlic cubes and cook just until fragrant, about one minute.

Add the ground chicken to the onions and garlic and stir. Add the bay leaves, parsley, salt, pepper and cinnamon. As the chicken cooks, make sure to break up the bigger chunks of chicken.

Once the chicken is almost cooked through, add the crushed tomatoes, tomato paste and orange juice. Stir until well combined and let it simmer on a low flame, covered, for about 15-20 minutes.

Prepare the Kohlrabi Spaghetti:

Using the spaghetti blade of a spiralizer, make noodles according to machine instructions.

Heat oil in a large frying pan. Add the garlic and sauté until fragrant, about one minute. Add the noodles and mix to coat. Cover and steam for three minutes, then uncover and season with salt. Allow to cook for another five minutes, stirring a few times throughout.

Plate the kohlrabi noodles with a generous serving of Bolognese sauce. Serve with a side of steamed kale or spinach.

Source: Kosher.com