Spaghetti Bolognese
This is definitely a classic favourite. The tangy taste from the tomatoes makes it so appetizing. I love the rich, thick and beautiful depth of flavour. This is basically a marinara sauce which is also known as the “red sauce”. The best part is that it only takes about 15 minutes to whip this dish up and it is guilt free as we will be using zero carb konjac noodles. This recipe is one of the 60 recipes from my cookbook. The Ultimate Low Carb Konjac Rice & Noodle Cookbook features 20 recipes each for rice & congee, noodles and pasta with comprehensive tips and tutorials.
1. Prepare the konjac noodles by rinsing and draining then dry roast in a pan over medium heat to remove excess water. This step is important as it will allow the noodles to absorb all the flavors. Once no water is visible in the pan, remove the noodles and set aside.
2. In a pan, sauté the garlic and onions with oil until fragrant then add the ground beef and cook for a while. Then add the cubed tomatoes, tomato paste, tomato puree, bay leave, water and seasonings. Mix well and let it simmer for a while to thicken the sauce. Adjust taste accordingly.
3. Once the sauce is ready, add the prepared konjac noodles and mix thoroughly.
4. Transfer to a serving plate, top with some freshly grated parmesan cheese and garnish with chopped parsley.
5. As an option, you can twirl the pasta with a big ladle and fork as shown in the video then transfer to a serving plate. Gently remove the fork then top with the meat and sauce. Garnish with grated parmesan cheese and chopped parsley.
NUTRITION INFO PER SERVING
Total carb = 16.1 g
Dietary fiber = 3.8 g
Net carb = 12.3 g
Calories = 507
Total fat = 40.7 g
Protein = 18.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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