Sweet Potato Noodles with Bolognese Sauce

  • Author: Ina Graten & my mom



For the Sauce:

  • 2 tablespoons olive oil
  • 1/2 red onion, diced
  • 1 pound ground beef
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 1/4 cups dry red wine, divided
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 TBS salt
  • 1/2 tsp pepper
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

For the Sweet Potato Noodles

  • 1 large sweet potato, peeled


For the Bolognese:

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes.
  2. Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.
  3. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
  4. Carefully pour 1 cup of the wine into the skillet, stirring to scrape up any browned bits.
  5. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes, uncovered.
  6. After 10 minutes add the basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. After 10 minutes add the parmesan (optional).

For the Sweet Potato Noodles:

  1. Bring a pot of water to boil
  2. Add sweet potato noodles
  3. Boil for 4-6 minutes but no longer than 6 minutes
  4. Drain and run cold water over them to stop the cooking


Place sweet potato noodles on a plate and spoon the sauce on top. Sprinkle with parmesan (optional). The leftovers are amazing!