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Tomato Noodle Recipe: Javara Gourmet Veggie Noodle with Bolognese Sauce

By June 4, 2021 No Comments

Servings: 2-3 people


  • 7 oz (1 pack) Javara Gourmet Veggie Noodle
  • 1 lb Ground beef
  • 1 Onion, chopped
  • 4 Garlic cloves, minced
  • 1 Green bell pepper, diced
  • 2 x 28-ounce Cans of plum tomatoes or 20 fresh tomatoes blanched, skin removed, diced
  • 6 tbsp Tomato paste
  • 3 tbsp Coconut oil
  • 125ml of Liquid beef stock or 1 beef stock cube dilute in 125ml of water
  • 1 tsp Dried oregano
  • 2 tsp Dried basil or 10-12 leaves of fresh basil, finely chopped, rest for garnish
  • 1 tsp Salt
  • ½ tsp Black pepper

Preparation Methods:

Bolognese Sauce

  1. Put a large saucepan on medium heat and add 2 tbsp. coconut oil or olive oil.
  2. Add the onion, sauté until fragrant and translucent then add the minced garlic and diced green bell pepper. Stir often until all are softened.
  3. Increase to medium heat, add the ground beef, and cook stirring for 3-4 min until the meat is browned all over.
  4. Add canned tomatoes (or fresh substitute), tomato paste, beef stock, basil, oregano, salt, and pepper. Stir with a wooden spoon, breaking up the plum tomatoes.
  5. Bring to the boil, reduce to a gentle simmer and cover with a lid, cook for over 1 hour stirring occasionally, until you have a rich thick sauce. Adjust the salt and pepper as preferred.
  6. When the Bolognese pasta is nearly finished, cook 1 pack of Javara Gourmet Noodle, following the pack instructions or until al dente as preferred.

Noodle Preparation

  1. Put enough water in a pasta pot, enough to immerse the whole pack of noodles, add 1 tablespoon of cooking oil, and set on high heat.
  2. Once the water is boiling, add the noodle and let it boil for 4-5 minutes or until al dente then drain the noodle.


Stir the noodle into the Bolognese sauce or serve the sauce on top. Serve with grated Parmesan, fresh basil leaves, and crusty bread, as preferred.


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