INGREDIENTS
- 2 onions, chopped small
- 1 carrot, shredded very thin
- 250g shiitake mushrooms, sliced into very small pieces, stems removed
- 500g lean beef, ground
- 1/4 cup water
- 3 garlic cloves, minced
- 2 Tbsp soy sauce
- Pinch white pepper
- Pinch cinnamon
- Pinch nutmeg
- 2 cm fresh ginger, minced
- ½ cup tomato sauce
- ¼ cup mayo, light or reduced-fat
- 4 pack 270g Shirataki noodles
- ¼ cup Parmesan cheese, shredded
INSTRUCTIONS
-
Preheat large deep pot on med-low heat. Add onions, carrot, and mushrooms, and cook them for
2-3 minutes. Then add ground beef. Use a wooden spoon to break the meat into small pieces.
After the meat has browned and cooked through, add water and scrape the pot's bottom with a
wooden spoon to dislodge all the flavor bits. -
Cook for 2-3 more minutes, then add garlic, soy sauce, white pepper, ginger, cinnamon, and
nutmeg. Cook for 1 minute. -
Next, incorporate tomato sauce, and mayo. Cook a few more minutes, remove from the heat, set
aside, and cover. -
Prepare the noodles according to the package instruction. Rinse them with warm water, place
into a bowl with meat, and mix well. - Arrange Pasta Bolognese on serving plates and sprinkle with Parmesan cheese