Michel Richard Beet Soba Bolognese - cooking recipe

Ingredients

1 cup beet (canned or cooked and processed in a food processor )
1 lb soba noodles, cooked
1 lb button mushroom
2 tablespoons cornstarch
4 ounces pancetta
2 tablespoons sweet butter
1/2 onion, diced (he used yellow onion)
4 garlic cloves, minced with a microplane
1 pinch nutmeg
1 (4 ounce) can tomato paste
1/2 cup cream
1 teaspoon madras curry
1 tablespoon soy sauce
2 tablespoons chives, chopped
4 tablespoons parmesan cheese, grated
salt & pepper

Preparation

Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it's finely chopped.
Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.
Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet puree.
You can keep the rest of the beets in the freezer, to use another time.
Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper.
Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.