Low Carb Spaghetti Bolognese
Low carb shirataki noodle pasta toosed with ground turkey bolognese sauce.
Ingredients
For the spaghetti:
- 21 ounces shirataki noodles
- 1 medium size onion diced
- 2 medium size carrots chopped
- 2 stalks celery chopped
- 6 ounces cremini mushrooms chopped
- 1 pound organic ground turkey thigh
- 16 ounces marinara sauce i like rao's
- 3/4 cup water
- Fresh flat leaf parsley chopped
- Extra virgin olive oil
- Unrefined salt & black pepper
- Parmesan cheese
For the salad:
- 7 ounce bag of arugula
- 1 fennel bulb thinly sliced
- 1 long thin red chile pepper, sliced
- 2 tablespoons shaved pecorino or parm cheese
- 2 lemons
- Extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
Instructions
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For the meat sauce, preheat a large pan over medium heat with 2 tablespoons of olive oil. Add the onions, carrots, celery, mushrooms, 1/2 teaspoon salt, few cracks of pepper, and mix well. Cook for 15 minutes, or until veggies are very soft, the add the turkey meat, another 1/2 teaspoon salt, few cracks of pepper, and break up the turkey meat. Cook until the meat is just cooked through then add the marianra sauce, water, and bring to a simmer. Reduce to a bare simmer and cook until the mixture has thickened up into a proper ragu, about 20 minutes. Check for seasoning halfway through, you may need more salt.
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While the sauce is cooking, drain the shirataki noodles thoroughly and cook them in a non-stick pan over medium-high heat for 6-8 minutes. This will remove the excess moisture, you know the noodles are ready when the bottom of the pan is coated in a dry white residue. Take off heat and set aside. Use a knife or scissors to cut the noodles a few times, otherwise they have a tendency to stick together in one giant ball.
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Add the noodles to the pan with the sauce and mix well. Stir and cook for 3 minutes so the noodle can really soak up the sauce. Serve the pasta and garnish with a drizzle of olive oil, grated cheese, and chopped parsley.
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Make the salad by adding the arugula to a large bowl. Use a hand slicer or a knife to thinly slice the fennel, and then roughly chop it with a knife. Add the fennel to the arugula along with the shaved cheese(use a veggie peeler), and chiles. Store the salad in an air tight container in the fridge. When ready to eat, dress each portion with a drizzle of oil, some lemon juice, a tiny pinch of salt, and a crack of pepper. Toss and enjoy. Only dress the salad right before you want to eat it, otherwise it will get soggy.