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Sweet Potato Ribbons with Bolognese Sauce
with baby spinach side salad

Active: 25 min Total: 35 min
Nobody says no to noodles and meat sauce night, right? You'll love the crunchy sweet potato noodles, and bonus points for reenacting a 'Lady in the Tramp' moment!
Smarts: We use a new method to make our sauce thicker and to hide some veggies - by pureeing our veggies first, they cook fast, add flavor and texture, and make the sauce healthier!


Baby Spinach Salad with Balsamic Vinaigrette:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 2 Tbsp
  • Salt and pepper - to taste
  • Baby spinach - 4 oz
Sweet Potato Ribbons with Bolognese Sauce:
  • Italian sausage, uncooked - 1/4 lb
  • Lean ground turkey (or sub other meat) - 3/4 lb
  • Red pepper flakes - 1/4 tsp
  • Italian seasonings - 1 Tbsp
  • Black pepper - 1/2 tsp
  • Garlic - 2 cloves , peeled
  • Onions, small - 1 , rough chopped
  • Carrots - 2 , rough chopped
  • Celery - 1 rib , rough chopped
  • Sweet potatoes - 1 lb , peeled into ribbons
  • Cooking oil - 1 Tbsp
  • Crushed tomatoes (28 oz / 794 g can) - 1 can
  • Red wine (opt) - 1/2 cup


  1. Season meat - Mix together sausage, ground meat, red pepper flakes, Italian seasonings, and black pepper. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Carrots / Celery - Rough chop and then puree in a blender, food processor or using an immersion blender. (Can be done up to 3 days ahead)
  3. Sweet potatoes - Use a peeler to peel sweet potatoes into ‘ribbons’ similar to what we do with zucchini in this video. You can also use a spiralizer like in this video.

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  1. Heat a Dutch oven over medium-high heat. Add oil and then meat to heated oil.
  2. Use a wooden spoon to break meat up into bits. Brown for 4 to 6 minutes.
  3. Fold in your veggie puree and saute for another 3 to 4 minutes.
  4. Add crushed tomatoes and wine (if using). Boil and then simmer uncovered (be careful of spattering or just embrace it and clean up later) for 15 to 20 minutes.
  5. While sauce is cooking, bring a saucepan of water to a boil for the sweet potato noodles. Salt generously and add sweet potato ribbons. Cook for 1 to 2 minutes depending on the thickness of your noodles. Drain and set aside. (Shortcut: Just microwave them in a microwave-safe bowl for up to 1 1/2 minutes, 30 seconds at a time, until they’re tender but still crunchy.)
  6. Next whisk together balsamic, Dijon, maple syrup, and cooking oil. Salt and pepper vinaigrette to taste.
  7. When sauce is done simmering, taste and then season with more spices, salt, and or / pepper.
  8. Divide sweet potato noodles into bowls or plates and let everyone spoon as much sauce as they want over veggie noodles. Toss vinaigrette with spinach and enjoy on the side.



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