Ingredients
- Ground Beef 1 pound
- Celery1 medium – stalk – 7 1/2″ to 8″ long
- Red Onion 1 tablespoon
- Oregano Fresh
- Olive Oil 2 tablespoon
- Oregano, Dried 1 teaspoon
- Garlic – to taste
- Tomato Puree 1 tablespoon
- Tomato, Canned ⅓ cup
- Beef Broth, Bouillon or Consommé, Homemade ¾ cup
- Parmesan Cheese, Fresh (hard) ⅓ cup, grated
- Zucchini noodles
- Parmesan Cheese, Fresh (hard)⅓ cup, grated
Directions
- Heat a tablespoon of olive oil in a large pan over a medium heat, add the beef and fry until browned all over. Set aside.
- Finely dice the celery and mince the garlic. Heat the remaining olive oil in the pan and add the celery, onion, fresh oregano and garlic. Sauté until tender.
- Add the mince back to the pan along with the dried oregano and tomato puree. Stir well to combine.
- Add the beef stock and chopped tomatoes to the pan. Stir well and simmer for 15-20 minutes until the sauce has reduced.
- Whilst the beef is cooking, add the zucchini noodles to a large pan over a low/medium heat and briefly sauté for 2 minutes until just tender. Drain off any excess liquid and set aside.6. To serve, top the zucchini noodles with the Bolognese sauce and scatter over the grated parmesan.
Source: Carb Manager