How to: Fry the minced beef together with the onion, garlic and the mushroom add the rest of the ingredients and let it simmer for 10-20 minutes (depending of how mush time you have). I did not use to many different spices as the cinnamon was so dominated in the dish. I served my Bolognese with Shirataki fettuccine and an arugula salad.
I normally don’t eat too much dairy and if I do I prefer to use goat milk products but I have not found goat cream. Does anyone know what store would sell it in the Chicago area, I would love to get my hands on it 🙂
I love an old fashion Spaghetti Bolognese with a lot of Parmesan cheese and ketchup but with my choice of diet it’s been a while. So this evening I decided I would make a low carb version and it really hit home.
Mix all the ingredients for the Ketchup in a bowl.
How To: Start frying the minced beef in a frying a pan when the meat as a browning to it rinse off the excess liquid. Add the onion and garlic and let it fry for a minute or two before adding the tomato sauce and bouillon. Season the sauce with the fresh tarragon, thyme, salt and pepper and let it simmer under a lid, you may have to add water if you think it is becoming to dry. In a different frying pan fry the bacon till it is crispy, rinse off the fat and dry off the bacon with a paper towel before adding to sauce.
Shred the zucchini and start with frying the chili and garlic in a wok (if you have one). Add the Zucchini and fry it for another 3-4 minutes and season with salt and pepper.
I am absolute in love with coconut, not only does it taste delicious but it is actually very healthy as well. Coconut oil can be used from anything from hair conditioner to booze your immune system. It is truly a super food that also being used for weight loss because the medium fatty acids are easily digested and used up by the body therefor it is not stored as body fat. Coconut oil also has a positive effect on the metabolism.
How to: Fry the meat in a frying pan and add the rest of the ingredients and let it simmer for about 20 minutes.
Cup the Zucchini and the Brussels Sprouts add some olive oil and salt and roast them in the oven till they are crispy. Meanwhile grate the Cauliflower and fry it in a wok using the coconut oil this will give the cauliflower a nice flavor and season with salt and pepper. When the vegetables are ready from the oven mix them in with the cauliflower and serve with the Bolognese.