This version strays away from the classic dish but in a good way.
When the oil is hot, add 1 pound coarsely grated cauliflower.
Saute until lightly browned, 4 to 5 minutes.
Remove from the heat and transfer to a bowl.
Wipe the saucepan clean and warm 2 tablespoons extra-virgin olive oil over medium heat.
Saute until tender, 5 to 6 minutes, stirring often to prevent scorching.
Stir in 2 tablespoons white miso, 1 tablespoon low-sodium soy sauce, and 18 teaspoon ground nutmeg.
Cook until completely combined, with no lumps, 45 seconds to 1 minute.
Taste and season with fine sea salt.
About 20 minutes before the sauce is fully cooked, prepare the pasta.
Fill a large saucepan with enough water for the pasta.
Stir in 1 teaspoon of fine sea salt.
Bring the water to a rolling boil over high heat.
Add 1 pound fresh tagliatelle or pappardelle and cook until al dente, per the package instructions.
Transfer the pasta to the Bolognese sauce with a pair of kitchen tongs, reserving 1 cup cooking water.
Add 12 cup finely grated Parmesan (use a Microplane or other grater).
Fold to coat well.
If needed, stir in 14 cup reserved cooking water to thin out the sauce.
Store leftovers in an airtight container in the refrigerator for up to four days.
Because were using cauliflower here, those two steps can be combined.
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