Name: Zucchini Spaghetti with homemade Bolognese sauce
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 3456.59 grams
Ingredients: 115 grams of bacon, turkey, unprepared; 2 tablespoons of oil, olive, salad or cooking (27 g); 1 large unit of onions, raw (150 g); 1 large unit (7-1/4" to 8-/1/2" long) of carrots, raw (72 g); 600 grams of naturally steam peeled diced tomatoes ( 1,5 or 2 tins ); 900 grams of beef, ground, regular, raw; 1 tsp of salt, table (6 g); 0.8 tsps, ground of spices, pepper, black (2 g); 50 grams of wine, white, dry, 11°; 20 grams of tomato paste, canned; 200 grams of button mushroom or cultivated mushroom, raw; 2 tsps, leaves of spices, oregano, dried (2 g); 3 cloves of garlic, raw (9 g); 1 cup, grated of cheese, parmesan, low sodium (100 g); 7.5 leaves of basil, fresh (4 g); 1200 grams of squash, summer, zucchini, includes skin, raw

This classical family is on a different version with vegetable instead of the pasta. Served with a rich meaty sauce. Delicious healthy version

Ingredients

or115 grams of bacon, turkey, unprepared

or2 tablespoons of oil, olive, salad or cooking (27 g)

or1 large unit of onions, raw (150 g)

or1 large unit (7-1/4" to 8-/1/2" long) of carrots, raw (72 g)

or600 grams of naturally steam peeled diced tomatoes ( 1,5 or 2 tins )

or900 grams of beef, ground, regular, raw

or1 tsp of salt, table (6 g)

or0.8 tsps, ground of spices, pepper, black (2 g)

or50 grams of wine, white, dry, 11°

or20 grams of tomato paste, canned

or200 grams of button mushroom or cultivated mushroom, raw

or2 tsps, leaves of spices, oregano, dried (2 g)

or3 cloves of garlic, raw (9 g)

or1 cup, grated of cheese, parmesan, low sodium (100 g)

or7.5 leaves of basil, fresh (4 g)

or1200 grams of squash, summer, zucchini, includes skin, raw

Preparation

In a large, heavy pot or Dutch oven, cook diced bacon over medium heat until crisp, stirring frequently, 5-6 minutes. Transfer to paper towels with a slotted spoon; set aside.

Add oil to pot and then add chopped onion, garlic and sliced carrots; cook, stirring frequently, until pan is nearly dry and vegetables are soft, 6-8 minutes. Add sliced mushroom, and Stir in tomato paste; cook 1 minute. Add beef, salt, pepper; cook, breaking up meat with a wooden spoon, until no longer pink, 3-5 minutes

Add wine; simmer, stirring often, until wine is reduced by half, about 5 minutes. Add tomatoes and reserved bacon; bring to a boil over high heat. Reduce heat to a low simmer; cook, uncovered, stirring occasionally, for 30 minutes (add a bit of hot water if necessary to keep meat and vegetables from sticking).

Simmer for another 5 minutes. Taste, adjust seasoning and serve.

Cut the zucchini in Spaghetti shape, Toss in a hot non stick pan with crushed garlic, salt, pepper and 1 spoon of olive oil. Take only 5 min in hot pan to cook and keep it al dente ( crunchy ) serve with the bolognese sauce on top, gratted parmesan cheese and fresh basil leaves

You can as well add dried basil in the process of cooking the bolognaise sauce

Nutritional information

	Per 100 g	Per portion (576 g)	% DRI
Energy	121 kcal	695 kcal	35 %
Fat	9 g	51 g	78 %
Fatty acids, total saturated	4 g	20 g	101 %
Cholesterol	22 mg	129 mg	43 %
Sodium	162 mg	936 mg	39 %
Carbohydrate	3 g	19 g	6 %
Sugars	2 g	11 g
Fiber	1 g	5 g	22 %
Protein	7 g	40 g

Recipes ofMy Healthy Chefe

Health Coach

I am helping people to shift some excess weight, and make it a lifestyle. Stress free changes to make your life easier with meals easy to manage.

Zucchini Spaghetti with homemade Bolognese sauce

Saturday, April 20, 2019