Broad Egg Noodles with Nut Bolognese Sauce

Deutsche Eiernudeln mit Nussbolognese
German broad egg noodles are served with a Bolognese sauce made from fresh tomato sauce and chopped, toasted nuts. A tasty, vegetarian alternative to beef bolognese and easy to make

Ingredients

  • 1 cup tree nuts walnut, hazelnut, pecan, almonds,
  • 1 onion
  • 2 cloves garlic
  • 1 package German broad egg noodles
  • 1-2 tbsp olive oil
  • 3-1/4 cups fresh tomatoes
  • 1-2 tbsp tomato paste
  • 2 tbsp Italian herbs (oregano, thyme, basil)
  • salt and pepper
  • chili powder optional

Instructions

  • Prepare the noodles according to the package.
  • Finely chop the nuts. Place into a pan and roast until golden brown without fat.
  • Chop the onion and garlic cloves into small pieces. Heat the olive oil in a pot and saute the onion and garlic until they are clear and translucent.
  • Peel and dice the tomatoes. Add the tomatoes, nuts, and Italian herbs to the pot with the onion and garlic. Simmer for 15 minutes.
  • Add tomato paste to the mixture one tablespoon at a time until desired thickness is reached. Flavor with salt and pepper to taste, adding the chili powder if desired. Allow to simmer for 10 more minutes.
  • Serve with the prepared noodles.
Recipe adapted from chefkoch.de

German broad egg noodles are made from fine semolina wheat and are frequently used in many comfort food dishes. This recipe is a tasty alternative to Spaghetti Bolognese, with the added twist to replace ground beef with chopped toasted or seared tree nuts.

Instead of dried herbs and spices, use a few drops of innovative liquid herbs, like liquid basil, thyme, rosemary and oregano from Northern Greens.

You can find a variety of premium Swabian egg noodles from brands like Bechtle, Riesa and Black Forest here.