Stir-Fried Rice Cake Bolognese
An Asian American dish that pays homage to classic Italian bolognese but with the textures of stir fried rice making a surprsingly delicious chewy appearance.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Stove
- Wooden spoon
- Spatula
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Refrigerator
Ingredients
- 24 ounces rice cakes (oval shape)
- Olive oil
- 2 yellow onions, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 scallions, green and white parts, chopped
- 1 teaspoon minced garlic (1 large clove)
- 1 teaspoon minced fresh ginger
- 1⁄2 pound 80/20 ground beef
- 1⁄2 pound ground pork
- 1 cup whole milk
- 1 whole nutmeg
- 1 cup white wine (or rice wine!)
- 1⁄2 cinnamon stick
- 2 bay leaves
- 2 tablespoons soy sauce
- One 28-ounce can crushed tomatoes with juice
- 1 tablespoon kosher salt
- Freshly ground black pepper
- Grated Parmesan cheese
- Torn basil leaves
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